tag:blogger.com,1999:blog-83240892459900621162018-05-23T16:06:50.141-05:00The Traveling SpoonGood Eats, Good Reads and Great DestinationsRachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.comBlogger286125TheTravelingSpoonhttps://feedburner.google.comtag:blogger.com,1999:blog-8324089245990062116.post-76645938155385615532012-09-18T14:15:00.000-05:002012-09-18T14:15:59.257-05:00It's a Miracle!And no, I'm not referring to the fact that I'm finally updating the blog - although that might seem miraculous and surprising, given my recent track record - I'm talking about the picture below:<br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jl4pgq2nMIY/UFjHJopKGsI/AAAAAAAACeE/4aL3uH6W8g0/s1600/-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-jl4pgq2nMIY/UFjHJopKGsI/AAAAAAAACeE/4aL3uH6W8g0/s400/-2.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Me and my adorable nephew, James, on my visit to Chicago in April</td></tr></tbody></table><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a>It may look like just an ordinary picture to you, but this one is special because it comes from my <i>old hard drive</i>. You know, <a href="http://www.travelingspoonblog.blogspot.com/2012/06/to-have-and-have-not.html" target="_blank">the one that crashed months ago</a>. The one that left me with no photos. The one that totally took the wind out of my sails and left me with little desire to get back in the blogging saddle. The one they told me would never, <i>ever</i> come to life again.<br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a>To be honest, I was crushed when it happened, but eventually I came to terms with writing all those things off. I'd already mentally said goodbye to a year's worth of pictures, posts (and all the prep work on my graduate thesis), when an old college friend offered to have a look at it for me. As talented as my friend is with computers - and believe me, he's a genius - I didn't have much hope. I'd been told, by people who know about these kinds of things, that I'd never see my stuff again...<br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><br /></a>...And that's where the miracle comes in, because my friend wasn't just able to save my <i>photos</i> - he saved <i>everything</i>! All at once, the things I thought were lost were restored to me, and it was a real lesson in gratitude.<br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"></a><a href="http://www.blogger.com/blogger.g?blogID=8324089245990062116"><br /></a>I have so much stuff. I mean, I truly, honestly want for nothing, and yet the most important things I have aren't material. They aren't even the pictures on my hard drive or the posts I've written - they're my friends and family. Truly awesome people who are there when I need them and who, sometimes and in the right circumstances, can even work miracles!<br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"></a><br /><br /><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/hp5ENXcfdZc" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com8http://travelingspoonblog.blogspot.com/2012/09/its-miracle.htmltag:blogger.com,1999:blog-8324089245990062116.post-55827309127124126022012-08-14T07:47:00.000-05:002012-08-14T07:47:07.221-05:00The Big Reveal<div>Well, the Olympics are over, and even though Matt and I only caught snippets of the action in London (one of the downsides to having no TV), I'm already going through the early stages of UK withdrawal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1OUcIwO4498/UCmrmAhaVBI/AAAAAAAACdU/hKYEqCTTk_g/s1600/Union+Jack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://4.bp.blogspot.com/-1OUcIwO4498/UCmrmAhaVBI/AAAAAAAACdU/hKYEqCTTk_g/s400/Union+Jack.jpg" width="400" /></a></div><br />I know things have been a little Brit-centric around here lately, but there's good reason for it - beyond the infectious display of Olympic spirit. You see, while the rest of the world turns its attention away from the UK, in the coming weeks I'll be focusing on that lovely corner of the world more than ever. As the athletes fly back to their respective countries and the ink dries on London's Olympic headlines, the headlines on The Traveling Spoon will be zeroing in on all things British.<br /><br />That's right, in plain English......<br /><br /><span class="Apple-style-span" style="color: blue; font-size: large;"><b>The Traveling Spoon is going to England!!!!!</b></span><br /><br />And we're not just talking about a two-week jaunt: I'll be relocating with one suitcase, my computer, a few books and this blog for the next 9-11 months!<br /><br />Those of you who've been following along for a while might be a little confused; I've mentioned that Matt is scheduled to deploy for Afghanistan soon...and he's still going. The only thing that's changing is that I'll be using our year apart to attend grad school at the University of Cambridge.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YR5wtc6LE3s/UCmrlbl8tzI/AAAAAAAACdM/YCl4L3LQpE4/s1600/Kings+College+Cambridge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="http://2.bp.blogspot.com/-YR5wtc6LE3s/UCmrlbl8tzI/AAAAAAAACdM/YCl4L3LQpE4/s400/Kings+College+Cambridge.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I can't believe I'll be seeing views like this every day!</td></tr></tbody></table><br />As you might have guessed, this plan has been in the works for a while - and keeping it under wraps this long has been one of the hardest things I've ever done!&nbsp;I've talked about going back to school for the past few years, but when I submitted my application back in January, I really had no idea that I would be accepted, find funding, and actually end up, seven months later, packing all my worldly goods into a single suitcase for a year abroad.<br /><br />It may sound hopelessly romantic, but sometimes the prospect is as daunting as it is thrilling.&nbsp;Preparing for a military deployment is challenging for any couple, but it's an entirely different experience when both parties are relocating within weeks of each other (on the bright side, the time difference will be less).&nbsp;Over the past few months, I've struggled to balance school work with deployment preparation, trying to carve out time for preliminary studies while preserving some quality time and making memories with Matt before he leaves.<br /><br />While I've been stockpiling warm sweaters and potentially useful manuscripts, Matt has been spray-painting his name onto an endless array of military supplies. While I've been dropping useful gadgets into our large, blue suitcases, Matt has been filling olive-drab A-bags with issued gear. Usually my pre-deplyoment activities consist of researching what can and can't be sent by post to Afghanistan, not ferreting out the most competitive British banks and cell phone plans.<br /><br />Which brings me to another important point. Much like this blog, Matt's past deployments have been fueled by baked goods and tasty treats in regular installments. During the last deployment cookie-filled packages arrived with absolutely regularity, but that's not likely to be the case with this one. While I haven't been allocated lodging yet (I'm still waiting for the student visa that will allow me to stay in the UK for a year) the likelihood that it will come with a kitchen is very, very small. I'm crossing my fingers for at least a hot plate of sorts, but it's possible that for the next 9-11 months, The Traveling Spoon could have a lot more <i>traveling</i> and a little less <i>spoon</i>!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dOhklrX7Luo/UCmsTzBCnLI/AAAAAAAACdc/pABoT5lAZTs/s1600/First+Class+Apron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-dOhklrX7Luo/UCmsTzBCnLI/AAAAAAAACdc/pABoT5lAZTs/s320/First+Class+Apron.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Too bad I won't have a kitchen - I love this apron from <a href="http://www.worldmarket.com/product/index.jsp?productId=12952325&amp;green=571B2A18-E0C6-56DC-B597-C6E35218105E&amp;clickid=mybuys_prod_cs" target="_blank">Cost Plus World Market</a>!</td></tr></tbody></table><br />I hope this won't deter you from following along.&nbsp;At the very least, I'll be eating my way through one of Britain's most beautiful university towns, and possibly lifting the veil a little on my experiences as a Cambridge graduate student.&nbsp;As much as I'm aware of the challenges of this trip, I'm also incredibly excited about it - especially now that I've finally had the chance to break the news - and I hope you'll be excited about it too!<br /><br /><i>Since Matt and I are counting down the days to his departure, I might not be as much of a presence on the blog as I'd like over the next fews weeks. Rest assured, though, that I'll be back to take you all in my suitcase on this English adventure! Before you know it, we'll be saying 'Cheerio' to Kentucky and a sweet hello to Cambridge!</i></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/dQYwX1hbnbo" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com6http://travelingspoonblog.blogspot.com/2012/08/the-big-reveal.htmltag:blogger.com,1999:blog-8324089245990062116.post-18689666967383220962012-08-09T08:43:00.000-05:002012-08-10T22:10:52.576-05:00Pub Grub at Home: More Free Kindle Books!<div>Those who've followed The Traveling Spoon for any length of time know that I have a very special relationship with the United Kingdom. It's where I spent the majority of my childhood and where I first developed a taste for travel. It's also where I developed a taste for mushy peas and Cadbury's chocolate; where I learned to devour any meat smothered in brown gravy, or any meal doused in malt vinegar.<br /><br />These days - thanks to the Olympics - it seems the world is going bonkers for Britain, and while British food is much maligned in culinary circles, I believe its poor reputation is undeserved. Some of the best meals I've ever eaten have consisted of stick-to-your-ribs pub grub, and now I've uncovered a few more free Kindle books to help you whip up some up at home. Of course, I'm not sure how long they'll be free, so what are you waiting for? Get connected and start cooking!<br /><br /><a href="http://www.amazon.com/dp/B0072NYOA0?ie=UTF8&amp;tag=centrmedia-20" target="_blank">How to Make An Authentic Sunday Roast with Yorkshire Pudding</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ylDHJKnlYLo/UCMq09zS3UI/AAAAAAAACck/8ATKtSqJ5ws/s1600/Sunday+Roast+E-Book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ylDHJKnlYLo/UCMq09zS3UI/AAAAAAAACck/8ATKtSqJ5ws/s1600/Sunday+Roast+E-Book.jpg" /></a></div><br /><br /><a href="http://www.amazon.com/dp/B0072NYOA0?ie=UTF8&amp;tag=centrmedia-20" target="_blank">How to Make Cornish Pasties</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cfq9Ty41vIo/UCMqzXlindI/AAAAAAAACcI/bq81jkivtSo/s1600/Cornish+Pasties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cfq9Ty41vIo/UCMqzXlindI/AAAAAAAACcI/bq81jkivtSo/s1600/Cornish+Pasties.jpg" /></a></div><br /><br /><a href="http://www.amazon.com/Devonshire-Strawberry-Clotted-Authentic-ebook/dp/B00767VO7S/ref=pd_sim_kstore_5" target="_blank">How to Make Devonshire Tea with Scones, Strawberry Jam and Clotted Cream</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g9_tbG-hf0c/UCMqz_K2oKI/AAAAAAAACcQ/dVSWw6breyw/s1600/Devonshire+Tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-g9_tbG-hf0c/UCMqz_K2oKI/AAAAAAAACcQ/dVSWw6breyw/s1600/Devonshire+Tea.jpg" /></a></div><br /><br /><a href="http://www.amazon.com/English-Breakfast-Homemade-Authentic-ebook/dp/B0073W9YSC/ref=pd_sim_kstore_5" target="_blank">How to Make English Breakfast</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TvdroI9PHAg/UCMq0J8oNuI/AAAAAAAACcY/FIXWvU1vmIU/s1600/English+Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TvdroI9PHAg/UCMq0J8oNuI/AAAAAAAACcY/FIXWvU1vmIU/s1600/English+Breakfast.jpg" /></a></div><br /><br /><a href="http://www.amazon.com/Batter-Authentic-English-Recipes-ebook/dp/B006RUE8O6/ref=pd_sim_kstore_6" target="_blank">How to Make English Fish &amp; Chips in a Beer Batter</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jECiuXqu48k/UCMq0sYKU5I/AAAAAAAACcg/81GBTS3gQuc/s1600/Fish+%2526+Chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jECiuXqu48k/UCMq0sYKU5I/AAAAAAAACcg/81GBTS3gQuc/s1600/Fish+%2526+Chips.jpg" /></a></div><br /><i>Again, I haven't been compensated for this post, nor have I had the chance to cook from any of these books. I'm just passing on a tasty-looking tip!</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/hG2CtPLwztw" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/08/pub-grub-at-home-more-free-kindle-books.htmltag:blogger.com,1999:blog-8324089245990062116.post-72965426816301773422012-08-08T13:06:00.000-05:002012-08-08T15:09:23.145-05:00Best Cocoa Brownies (from Alice Medrich!)<div>A brownie, is a brownie, is a brownie, right? Not so fast. Anyone who&#39;s tasted more than a handful of these rich, chocolaty bars knows that not all brownies are created equal.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HFgoVV1TjCo/UCKpEKURnsI/AAAAAAAACbQ/x42hxqjZPVY/s1600/Cocoa+Brownie+on+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-HFgoVV1TjCo/UCKpEKURnsI/AAAAAAAACbQ/x42hxqjZPVY/s400/Cocoa+Brownie+on+plate.jpg" width="400"></a></div><br>First of all, there&#39;s the eternal fudgy-versus-cakey debate. Then you might be forced to decide between dark or semi-sweet, and finally, if you&#39;re really pressed for time, between from-scratch or boxed. Bring up the topic of add-ins (walnuts or pecans? marshmallows? toffee pieces? mint swirl?) and the issue gets even more complicated. But there&#39;s one kind of brownie that almost always get a bad rap: the cocoa-based brownie.<br><br>In my kitchen, cocoa powder is the ingredient I reach for when I&#39;ve eaten all my &#39;real&#39; chocolate but still need that fudgy fix. It&#39;s my go-to for last minute potluck desserts, when I don&#39;t have time to run to the store for &#39;better&#39; ingredients. It&#39;s my &quot;this-will-have-to-do&quot; substitution when I run out of chocolate mid-recipe. In short, I&#39;ve always treated cocoa powder like chocolate&#39;s plain-Jane sister; the shelf-stable, last-ditch, emergency alternative for actual chocolate.<br><br>It&#39;s a shameful truth, but I get the feeling I&#39;m not alone in this. There seems to be this unvoiced maxim, in the blog world, that baking with cocoa is somehow <i>less</i>. That if you don&#39;t swirl Scharffen Berger into your browned butter brownies, douse your homemade vanilla bean ice cream in molten Callebaut, or bake Valrhona into your Jacques Torres Chocolate Chip Cookies, you&#39;re not <i>really</i> baking.<br><br><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WdKOnq9X_J4/UCKpE3xOGOI/AAAAAAAACbk/NqEzvPQcaSg/s1600/Cocoa+Brownies+stacked+on+plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-WdKOnq9X_J4/UCKpE3xOGOI/AAAAAAAACbk/NqEzvPQcaSg/s400/Cocoa+Brownies+stacked+on+plate.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Sadly, the pictures in this post were taken in haste and of brownies that were no longer hot and gooey from the oven. Scroll to the end of the post for a fresher, fudgier version.</td></tr></tbody></table><br>Don&#39;t get me wrong, I&#39;m not here to disparage high-end chocolates: I&#39;m sure they produce gorgeous results, but their richness comes at too dear a price for this home baker. Instead, I&#39;m here to redress the prevailing prejudice against cocoa-based brownies, to remind you that cocoa can be an intentional choice, not just a failsafe or fallback. It&#39;s a simple and delicious lesson to learn. And trust me, your tastebuds - and your wallet - will thank you!<br><br>This simple recipe turns out silky, sultry, oh-so-chocolaty brownies every time, and the best part is that you don&#39;t even need expensive cocoa - even Hershey&#39;s will do nicely. In this recipe cocoa is the star, not just an afterthought, and because there isn&#39;t much flour included, these brownies have the richest, fudgy texture. Unbaked, the batter is as glossy and smooth as dark silk. This molten richness remains when the brownies are slightly underbaked - just the way we like them - but you can bake them fully for a thick and satisfyingly chewy treat. They can be whipped up in less than 10 minutes, using ingredients you most likely already have in your pantry - so what are you waiting for?<br><br><i>In case you need further convincing (and you shouldn&#39;t!), this recipe has a distinguished pedigree - it has been <a href="http://www.bonappetit.com/recipes/2011/02/cocoa_brownies_with_browned_butter_and_walnuts" target="_blank">featured in Bon Appetit</a> and comes from the doyenne of desserts herself, <a href="http://alicemedrich.com/" target="_blank">Alice Medrich</a>. Certain versions don&#39;t include the browned butter step - but I think it makes these brownies so much richer. Browned butter or no, with such big names in their corner these brownies are guaranteed a total knockout! </i><br></div><a href="http://travelingspoonblog.blogspot.com/2012/08/best-cocoa-brownies-from-alice-medrich.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/-PHgHkzY6ZQ" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com7http://travelingspoonblog.blogspot.com/2012/08/best-cocoa-brownies-from-alice-medrich.htmltag:blogger.com,1999:blog-8324089245990062116.post-11703834399010816262012-08-05T15:15:00.000-05:002012-08-05T15:20:20.628-05:00"Traditional British Pudding Recipes" FREE Kindle download<div><i>True story (i.e. embarrassing but cute vignette from my English childhood): </i>My family moved to the UK when I was four years old. Since my birthday came up shortly after our arrival, my mother made plans to bake a cake for sharing with my new school friends - that is until I came home and announced that <i>all</i> British school children celebrated their birthdays with <i>pudding.&nbsp;</i>Fortunately, my mother's suspicions were aroused and she did enough prior research to discover that 'pudding' was just a catch-all British term for dessert!<br /><br />In the end it was a phrase well learnt: anyone who disparages British food clearly hasn't tasted their desserts (or Cadbury's chocolate!), and in the years that followed that early and important lesson, I would become intimately acquainted with British 'puddings.' They may give them funny names - like treacle, flapjacks, and, of course, the infamous spotted dick - but they still make them wonderfully delicious.&nbsp;And now you can, too!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cZ8eWE9C8t4/UB3i_QOPoWI/AAAAAAAACao/smzCYqqHyJ8/s1600/British+Puddings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cZ8eWE9C8t4/UB3i_QOPoWI/AAAAAAAACao/smzCYqqHyJ8/s1600/British+Puddings.jpg" /></a></div><br />"<a href="http://www.amazon.com/dp/B0085H0LSQ?ie=UTF8&amp;tag=centrmedia-20" target="_blank">Traditional British Pudding Recipes</a>" is currently available as a free Kindle download, so if you've always wanted to try Sticky Toffee Pudding (there's that word again!) or just want to celebrate the Olympics with a bit of host-country style, this book is a great find.<br /><br />I have yet to try any of the recipes, but I should warn you you'll need a scale since they're given in metric measurements - and you may find some of the ingredients unfamiliar (caster sugar, for example, is extra-fine granulated sugar commonly sold in the UK). Also, while the term 'pudding' is used to denote pretty much any kind of dessert in UK parlance, most of the recipes in this book are for actual baked or steamed puddings, so you won't find Victoria Sponge Cake or Shortbread here. That being said, how can you argue FREE?<br /><br /><b>Update: I just came across <a href="http://www.amazon.com/Traditional-British-Biscuit-Recipes-ebook/dp/B0085YS9O2/ref=pd_sim_kstore_3" target="_blank">Traditional British Biscuit Recipes</a> for free, also (Biscuits = Cookies, and everyone loves cookies)! Apparently there are two other books in this series so I'll keep my eye on them and let you know if they come up for free as well.</b><br /><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NqtIqbO8ahw/UB3i_PpZ12I/AAAAAAAACag/x9Z9Y7K_qek/s1600/British+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NqtIqbO8ahw/UB3i_PpZ12I/AAAAAAAACag/x9Z9Y7K_qek/s1600/British+Biscuits.jpg" /></a></div><i><br /></i><br /><i>Note: This does not constitute a review, nor was a I compensated in any way for this post - I'm just passing along free books!</i><br /><i><br /></i><br /><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/3FB_4zVeyqw" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com1http://travelingspoonblog.blogspot.com/2012/08/traditional-british-pudding-recipes.htmltag:blogger.com,1999:blog-8324089245990062116.post-54107942010116912722012-08-04T18:08:00.000-05:002012-08-04T18:08:46.677-05:00Beer Bread (Sweet and Cheesy Varieties)<div>After a week of convalescence, I have a confession to make: I&#39;m a terrible, terrible patient.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1dihGu_y0DU/UB2oZyQ4LvI/AAAAAAAACZ0/1usX_PfiVz0/s1600/Beer+Bread+sliced+on+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-1dihGu_y0DU/UB2oZyQ4LvI/AAAAAAAACZ0/1usX_PfiVz0/s400/Beer+Bread+sliced+on+plate.jpg" width="400"></a></div><br>When I&#39;m not forgetting to take my medication, I&#39;m misplacing it. When I&#39;m not chafing against the doctors restrictions, I&#39;m neglecting them. I know I should be more careful, pay closer attention and take things slowly. I know the limitations are intended for my good. I know that, in the end, my compromised convalescence hurts only me. But the truth is that recovery is always so terribly inconvenient.<br><br>I didn&#39;t always feel this way. In fact, when I was little I actually enjoyed being home sick. I suppose I should clarify: it wasn&#39;t the being sick part I enjoyed - that made me as miserable as anyone else - I simply relished being home.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yo1vcHQ1zUU/UB2oYJQsNhI/AAAAAAAACZk/uGwZUKUArn8/s1600/Beer+Bread+on+plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-yo1vcHQ1zUU/UB2oYJQsNhI/AAAAAAAACZk/uGwZUKUArn8/s400/Beer+Bread+on+plate.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheesy loaf with all-purpose flour</td></tr></tbody></table><br>Growing up in a family of seven people, our house was always busy and bustling. On most days, I wouldn&#39;t have traded our full and happy home for anything, but on occasion it was nice to be home alone, just me and my mum - even if that solitude came at the price of a few hours on the sickbed. Liquid Jello was her secret weapon in the fight against sickness, and that, coupled with customary sickbed screenings of The Princess Bride, usually had me feeling better in no time.<br><br>I didn&#39;t make any liquid Jello this past week, but I did have a different (and somewhat inexplicable) craving - beer bread! I&#39;d made a loaf when we were visiting Matt&#39;s parents last month and I guess I&#39;d been subconsciously craving it ever since.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zF_DBtDR6OU/UB2oXrRP53I/AAAAAAAACZc/MMuxEXVLCK8/s1600/Beer+Bread+on+board.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-zF_DBtDR6OU/UB2oXrRP53I/AAAAAAAACZc/MMuxEXVLCK8/s400/Beer+Bread+on+board.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mixed whole wheat and white cheesy loaf</td></tr></tbody></table><br>Unfortunately, there were two strikes against my choice, it being both solid and made with alcohol. I tried to convince Matt that, with 28 teeth still in my mouth, I could easily gum a piece of fresh bread. He wasn&#39;t so sure and, in any case, didn&#39;t think I should be mixing painkillers with alcohol, even in bread form (he&#39;s sensible like that).<br><br>Eventually I had to agree, but that didn&#39;t mean I was dissuaded. For the next five days, I thought about beer bread. Nonstop.<br><br>I thought about beer bread while I sucked down glasses of milk. I thought about beer bread while I gummed bowls of watery applesauce. I thought about beer bread while I spooned down bowls of pudding.<br><br>And then, as soon as I got the all-clear from my dentist this week, I made some.<br><br>And boy, was it delicious. Definitely just what the doctor ordered.<br></div><a href="http://travelingspoonblog.blogspot.com/2012/08/beer-bread-sweet-and-cheesy-varieties.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/FuO8qlrcavU" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com3http://travelingspoonblog.blogspot.com/2012/08/beer-bread-sweet-and-cheesy-varieties.htmltag:blogger.com,1999:blog-8324089245990062116.post-587487787509713922012-07-25T08:14:00.000-05:002012-07-25T08:14:03.850-05:00Today, I'm a little less wise...<div>...and a lot more medicated!<br /><br />That's right, I had wisdom tooth surgery yesterday. So while I can't bear even the <i>thought*</i> of food at the moment, I just wanted to let you faithful few know that I am still here (and by 'here,' I mean glued to my couch for the next couple of days, hopped up on pills and Pinterest).<br /><br />The past few weeks have been really busy - even busier than wisdom tooth surgery and moving into new home in Kentucky would suggest.<br /><br />But let's be honest, it isn't just busyness that keeps me from blogging these days. The catastrophic failure of my hard drive about a month ago really took the wind out of my blogging sails. Add to that Matt's rapidly approaching deployment - just over a month away, now - and I just haven't had the urge to write.<br /><br />I'm still cooking and baking (is it even possible to separate those from breathing?) but my blogstream is full of stale, half written posts and the photo file on this new hard drive is practically non-existent.<br /><br />I know I'll find my feet again soon, but in the meantime, I wanted to thank each and every one of you for patience, concern and (miraculously!) continued interest during these past few weeks of downtime.<br /><br />While it feels a bit disingenuous to be plying you with yet <i>another</i> apology post, I promise I've no intention of stringing you all along (in fact, I even have some exciting, blog-related developments in the works that I just can't wait to share!). I'll be back soon, and hopefully better than ever - if just a little less wise.<br /><br /><i>*Okay, I lied. I'm </i>always<i> thinking about food - I just don't feel like </i>eating<i> if for the time being.</i><br /><br /><br /><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/QesmHtZ0E6A" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com3http://travelingspoonblog.blogspot.com/2012/07/today-im-little-less-wise.htmltag:blogger.com,1999:blog-8324089245990062116.post-26542381148405769772012-07-09T21:44:00.002-05:002012-07-09T21:44:46.350-05:00After these messages....<div>Remember when those three little words were used to introduce commercial breaks? Well, you may have noticed that I've been away from my regular 'programming' for a couple of weeks. That doesn't mean I've been napping on the job; in fact, when things get quiet on the Traveling Spoon, you can be sure they're crazy-busy in 'real' life.<br /><br />In the past couple of weeks, Matt and I experienced our first cruise vacation (to Bermuda, no less!), and spent a week visiting his parents in South Carolina. We've been back less than a full day and already we're preparing for the next big adventure - tomorrow we begin moving all of our things down the road to our first non-apartment home!<br /><br />Our new place may be only 30 minutes away, but it's in a completely different state (we'll be living in Kentucky by the end of the week!), and since our entire lives are packed up in tiny shipping boxes, this move may prove to be rather challenging.<br /><br />In other words, my 'commercial break' may have to last a little longer, but I hope you'll 'stay tuned' nonetheless. I'm hoping to share some great cruise-themed posts (yes, I basically ate my way across the Atlantic) and lots of new recipes - so don't go away, we'll be right back!</div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/U8jihXukXsQ" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/07/after-these-messages.htmltag:blogger.com,1999:blog-8324089245990062116.post-56660621490407238732012-06-21T07:47:00.000-05:002012-06-21T21:07:30.416-05:00Biscoff Rocky Road<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kiT9VLJcr8U/T-MVQlswoBI/AAAAAAAACYY/-CKuy_WkRsE/s1600/Biscoff+Rocky+Road+long+stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kiT9VLJcr8U/T-MVQlswoBI/AAAAAAAACYY/-CKuy_WkRsE/s400/Biscoff+Rocky+Road+long+stack.jpg" width="266"></a></div><br>After several weeks of somewhat lackluster posting - thanks to busy schedules and, more recently, <a href="http://www.travelingspoonblog.blogspot.com/2012/06/to-have-and-have-not.html" target="_blank">total hard drive failure</a> - I knew I had to bring something special today. I also felt the pressure to step things up because Matt and I are about to go on a cruise, far away from wireless connectivity and kitchens, for the next week. Oh, and did I mention that today is my little sister&#39;s 21st birthday? {Happy Birthday, Sarah!} If ever a day deserved dessert, it&#39;s today.<br><br>And this dessert, ladies and gentlemen, really <i>is </i>something special.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wgNAYP29g9o/T-MVR47VBxI/AAAAAAAACY4/HDWaix6fCqo/s1600/Biscoff+Rocky+Road+wide+stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-wgNAYP29g9o/T-MVR47VBxI/AAAAAAAACY4/HDWaix6fCqo/s400/Biscoff+Rocky+Road+wide+stack.jpg" width="400"></a></div><br>The sugary lovechild of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this candy may quite possibly blow your mind. What blew mine is that it doesn&#39;t appear to have been done before. You&#39;ve got your Blonde Rocky Road, your Peanut Butter Rocky Road, your White Rocky Road and, of course, the lovely chocolatey Original, but as far as I can tell, there&#39;s never been a Biscoff version. So, if you&#39;ve been waiting all your life for Biscoff Rocky Road, the wait is now over.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lwjmt6CLc7Y/T-MVQQYKp2I/AAAAAAAACYQ/S8XekOwZs9U/s1600/Biscoff+Rocky+Road+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-lwjmt6CLc7Y/T-MVQQYKp2I/AAAAAAAACYQ/S8XekOwZs9U/s400/Biscoff+Rocky+Road+close.jpg" width="266"></a></div><br>And just in case you thought these addictive little treats couldn&#39;t get any better, I&#39;ve gone and added cookies. Not just any cookies, mind you - Girl Scout cookies! Their lightly spiced Dulce de Leche cookies are a perfect complement to the flavor of Biscoff Spread, but if you&#39;ve already eaten all of your Girl Scout cookies (understandable, really) you can substitute other hard, crushed cookies such as shortbread, pecan sandies or, for a meta version, actual Biscoff Cookies!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9BhK2MLR40M/T-MVSYRwDxI/AAAAAAAACZA/UbpsHZNr1QA/s1600/Biscoff+Rocky+Road+with+Girl+Scout+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-9BhK2MLR40M/T-MVSYRwDxI/AAAAAAAACZA/UbpsHZNr1QA/s400/Biscoff+Rocky+Road+with+Girl+Scout+cookies.jpg" width="400"></a></div><br>For a recipe that tastes so decidedly decadent, these bars come together very quickly - and there&#39;s no baking involved which makes them a perfect summertime treat. They&#39;re perfect for taking to a potluck or picnic - just don&#39;t make them too far in advance or you might not have any left!<br><br><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><u>Biscoff Rocky Road</u><br><br>12 oz white chocolate, chopped<br>3/4 cup Biscoff Spread<br>2 Tablespoons butter<br>1/8 teaspoon salt<br>1/2 teaspoon vanilla extract<br>5 oz crushed cookies (about 1 1/2 cups)<br>2 cups mini marshmallows, divided<br><br>Grease a 8x8-inch pan, or line with greased foil.<br><br>In a microwave-safe or heatproof bowl, combine white chocolate, Biscoff spread, and butter. Using a microwave or double boiler, heat gently until the chocolate is melted and stir until the mixture is velvety smooth (for the microwave, heat in 45 second intervals on High power, stirring after each interval, until melted).<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JRmpGZrbafE/T-MVP4ouJDI/AAAAAAAACYI/SMiPGDA_T2o/s1600/Biscoff+Rocky+Road+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-JRmpGZrbafE/T-MVP4ouJDI/AAAAAAAACYI/SMiPGDA_T2o/s400/Biscoff+Rocky+Road+Ingredients.jpg" width="400"></a></div><br>Once the chocolate mixture is smooth, stir in the vanilla and salt. Allow to cool for a minute or two (this should prevent your marshmallows from melting). While the mixture is still fluid, add the cookies and marshmallows, reserving 1/4 cup of marshmallows. Spoon the mixture into the prepared pan and spread evenly. Lightly press the reserved marshmallows onto the top of the bars. Cool in the refrigerator until set. Cut into small squares with a sharp knife, and try not to eat them all at once!<br><br><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement(&#39;script&#39;);e.setAttribute(&#39;type&#39;,&#39;text/javascript&#39;);e.setAttribute(&#39;charset&#39;,&#39;UTF-8&#39;);e.setAttribute(&#39;src&#39;,&#39;http://assets.pinterest.com/js/pinmarklet.js?r=&#39;+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg"></a></div></div><a href="http://travelingspoonblog.blogspot.com/2012/06/biscoff-rocky-road.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/pNqKkkCsnZ4" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com8http://travelingspoonblog.blogspot.com/2012/06/biscoff-rocky-road.htmltag:blogger.com,1999:blog-8324089245990062116.post-88068416161665680572012-06-19T21:35:00.000-05:002012-06-19T21:35:33.175-05:00To Have and Have Not<div>Well, my friends, the worst that I had feared has come to pass. My computer is indeed dead, and while the lovely people at Apple got me up and running again with a new hard drive, all of the information on the old one was lost.<br /><br />To be honest, I'm strangely okay with it. Yes, I'm sad that I lost all my photos (hence the lack of any accompanying picture), as well as lots of personal and professional documents. I'm disappointed that I lost some of my favorite tunes, and all of my settings and bookmarks, but sometimes being cut off from the trappings of our everyday lives can be strangely <i>freeing</i>.<br /><br />Matt and I are (still) in the middle of moving, and as I spend my days packing boxes, leaving newsprinted fingerprints all over our white cupboards, and generally trying to make the sprawl of our existence simpler, tidier and more compact, I'm struck by just how much <i>stuff</i> follows us through our daily lives.<br /><br />If I'm honest, few of these things actually get used on a regular basis, and yet I find myself unable to part with them. Some have sentimental significance, but more often than not, it's my I'll-use-that-one-day optimism that keeps me holding on.<br /><br />Losing my computer was frustrating - as far as the blog goes, I'm irked that I'll have to essentially start building up content and recipes from scratch - but the whole unfortunate experience taught me some useful lessons:<br /><br />1. Nothing in life is permanent - not even the material things I hold so tightly (or the thirty boxes currently crowding my living room!)<br />2. Our lives are not defined by the things we <i>have</i>, but the things we <i>do</i><br />3. It's possible (and kind of refreshing) to react rationally to the irrational<br />and finally,<br />4. Always, <i>always</i> back up your hard drive.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/v_eWG8l2nso" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/06/to-have-and-have-not.htmltag:blogger.com,1999:blog-8324089245990062116.post-37509842642583353342012-06-13T22:33:00.001-05:002012-06-13T22:33:36.521-05:00Unforeseen Circumstances<div>I wish I'd seen it coming.<br /><br />I wish I'd known that my new little MacBook Pro was going to give up the ghost this morning. I wish I'd known that Angus MacBook (see what I did there? My computer is Scottish!) was suffering grave hard drive issues. I wish I'd known he was <i>thisclose</i>&nbsp;to packing it in all together.&nbsp;But I didn't, and he suffered in silence until this morning when he suddenly collapsed.<br /><br />That's the worst thing about <i>unforeseen circumstances</i> - you never see them coming.<br /><br />I've made an appointment to get my computer fixed, but since we live in the wilds of Tennessee, it will be a while before we can get to an Apple Store. Until then I'm tethered to Matthew's computer - which means I have to share. I'll try to keep updating the blog in the meantime, but what's worse is that it looks like my hard drive has been corrupted - which means I've likely lost all the recipes, photos and posts I've created in the <i>far-too-many</i> months since my last back-up. You know the most tragic part of the whole affair? I just told Matthew that I was overdue for a back-up...<i>yesterday</i>.<br /><br />Moral of the story: back up your computers, folks. Don't just think about it. Don't just talk about it. <i>DO IT!</i><br /><br />P.S.&nbsp;I wanted to make a joke about a 'wormy Apple' but the pain is still a little too fresh. I'll have to get back to you when I get to the 'acceptance' stage of this process!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/9eVxJ2FCkYA" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com4http://travelingspoonblog.blogspot.com/2012/06/unforeseen-circumstances.htmltag:blogger.com,1999:blog-8324089245990062116.post-29407461761100006842012-06-11T21:19:00.001-05:002012-06-21T21:07:38.529-05:00Dad's Favorite Strawberry Rhubarb Pie<div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YMTrR2iyXIc/T9akZCW8b-I/AAAAAAAACXc/Zw1aaarqv8c/s1600/Strawberry+Rhubarb+Pie+full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-YMTrR2iyXIc/T9akZCW8b-I/AAAAAAAACXc/Zw1aaarqv8c/s400/Strawberry+Rhubarb+Pie+full.jpg" width="400"></a></div><br>Father&#39;s Day is just around the corner, and I love seeing all the Dad-themed crafts that are popping up all over the internet - the tie-shaped cookies, the painted stones that say &#39;Dad Rocks&#39;, the King-of-the-Grill aprons, the creative candy bar cards. My dad would have loved all of those things, but he passed away four years ago and this holiday has always hit close to home ever since.<br><br>To honor his memory and keep myself from too much introspection, I always make an effort to mark the day in a way that would have been special to him. Sometimes it&#39;s reading a nautical book (Arthur Ransome&#39;s stories are a childhood favorite), or watching an Alfred Hitchcock movie, but more often than not, it&#39;s baking strawberry rhubarb pie.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4GQvxFJEBKQ/T9akZx5eAcI/AAAAAAAACXs/1YL1CLS3dU0/s1600/Strawberry+Rhubarb+Pie+slice+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4GQvxFJEBKQ/T9akZx5eAcI/AAAAAAAACXs/1YL1CLS3dU0/s400/Strawberry+Rhubarb+Pie+slice+side.jpg" width="400"></a></div><br>Last year, <a href="http://travelingspoonblog.blogspot.com/2011/07/tale-of-rhubarb-pie-troyers-dutch.html" target="_blank">I spent the holiday on the road so I had to be satisfied with store-bought pie </a>(at least it was Amish-made!), but this year, I had the opportunity to make my own. My Dad was a great lover of pie - a fellow sweet-tooth in a house full of savory-lovers - and strawberry rhubarb was his favorite.<br><br>We had our own rhubarb when I was growing up in England; a few large plants that sprung up at the back of our garden, amidst some rambling raspberry bushes and a hedge of beautiful-but-deadly foxgloves. I remember distinctly the first time I saw it, the slender, ruby red stalks a stark contrast to the large and spreading green leaves. I thought it was a vegetable (and it is, technically!) so I was amazed when a friend taught us to cook it with sugar and bake it in pies - such sweetness from a sour <i>vegetable</i> seemed nothing short of kitchen alchemy to me! I&#39;ve been enthralled ever since, and though I love the magic and simplicity of a pure rhubarb pie, the addition of strawberries really does give you something special.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dQwSFIj0rKA/T9akZquq3VI/AAAAAAAACXk/tHoPuZiKSsU/s1600/Strawberry+Rhubarb+Pie+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-dQwSFIj0rKA/T9akZquq3VI/AAAAAAAACXk/tHoPuZiKSsU/s400/Strawberry+Rhubarb+Pie+side.jpg" width="400"></a></div><br>I make my strawberry rhubarb pies with a crumb topping because that&#39;s the way my dad liked them, but there <i>is</i> method to my madness - one of the most common problems with strawberry rhubarb pies is that they can become &#39;sloppy&#39; during baking. Lots of recipes add cornstarch or tapioca to counter this, but I prefer to keep additives to a minimum, so I have a few tricks up my sleeve:<br><br>Firstly, the crumb topping helps to absorb some of the excess liquid while also allowing steam to escape easily during baking, unlike a regular pie crust, so there&#39;s no need for venting. Secondly, I cook my rhubarb on the stove first, with some of the sugar, to create a rhubarb compote which makes the filling thicker. And thirdly, the trick is to allow your pie to &#39;rest&#39; before serving. I know there are few foods more comforting than a hot slice of pie with a cool slick of vanilla ice cream, but resting the pie <i>does</i> make a difference - you&#39;ll notice that I <i>did not</i> rest my pie before taking these pictures (do as I say, not as I do!) which is why some of them still look a little gooey.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QlDAIzGI0fA/T9akaUfCfCI/AAAAAAAACX0/7sC7JDYfny4/s1600/Strawberry+Rhubarb+Pie+slice+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-QlDAIzGI0fA/T9akaUfCfCI/AAAAAAAACX0/7sC7JDYfny4/s400/Strawberry+Rhubarb+Pie+slice+top.jpg" width="266"></a></div><br>If you <i>really, desperately</i> want to serve your pie hot, you can re-heat the pieces individually after cooling or just serve it fresh from the oven with the knowledge that you probably won&#39;t be dishing up picture-perfet wedges. Along the same lines, you&#39;ll get even better slice if you refrigerate your pie before serving - if you can wait that long! Of course, absolutely none of this matters if you&#39;re just going to eat it straight out of the pie plate with a fork. Or perhaps a teeny tiny spoon. Don&#39;t worry, I&#39;m not one to judge.<br><br><i>Disclaimer: I have to admit that I&#39;m not happy with the photos of this pie - Matt and I were so eager to dig into it that I didn&#39;t take the time for a proper shot, and it shows. I&#39;m also a little disappointed that I had to use 100% whole wheat flour for the crust. I don&#39;t recommend this since it creates a drier crust, but since we&#39;re in the process of moving and trying to use up our groceries, I had to make do with what we had on hand. I guess all of that means I&#39;ll just have to make it again - soon!</i><br><br>Now that my excuses are out of the way, I will say that there was one thing that completely lived up to my expectations - the taste! This pie was absolutely delicious, from the first sticky-sweet mouthful to the very last brown-sugary crumb...and yes, Matt and I ate the entire thing between the two of us. Somehow, I&#39;m pretty sure my dad would have approved.<br></div><a href="http://travelingspoonblog.blogspot.com/2012/06/dads-favorite-crumb-topped-strawberry.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/0dfhXpyOrnw" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com8http://travelingspoonblog.blogspot.com/2012/06/dads-favorite-crumb-topped-strawberry.htmltag:blogger.com,1999:blog-8324089245990062116.post-36498882295849485552012-06-07T20:15:00.000-05:002012-06-12T21:39:51.489-05:00Do You Durian?: My First Taste of Durian Candy<div>My recent trip to Chicago&#39;s Chinatown didn&#39;t just leave me with a <a href="http://www.travelingspoonblog.blogspot.com/2012/06/dim-sum-dining-shui-wah-chinatown.html" target="_blank">tummy full of dim sum</a> and a <a href="http://www.travelingspoonblog.blogspot.com/2012/06/wan-shi-da-bakery-chinatown-chicago.html" target="_blank">bag full of pork buns</a>, it also allowed me to cross off an item on my Eat-Before-I-Die list - you know, the list that starts with caviar and foie gras and ends with &#39;Garbage Plate,&#39; fried Oreos, poutine, and fistfuls of delicious Thai street food. Although I eat a lot of strange things, it&#39;s rare that I get to cross something off THE list, so needless to say I was pretty excited.<br><br>Incidentally, the item I crossed off <i>is</i> a Thai specialty - but I can&#39;t exactly say that it was delicious, and if you sold it on the street you&#39;d likely get arrested! Its flavor is often described as &quot;oniony, with a touch of gym sock,&quot; and my own Chinatown encounter was rather like chewing a lightly sweetened rubber tire on a hot day. The best description by far, though, comes from Singaporean cook Wai Ching Lee, who compared eating this food to &quot;eating custard in a sewer.&quot;<br><br>There&#39;s only one culinary delicacy that could inspire such poetic, impassioned descriptions - that&#39;s right, folks, it&#39;s the durian.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sOUBXPYr6W0/T9FPjncHHsI/AAAAAAAACXI/o10Mw-mTsbA/s1600/durianfruit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="http://1.bp.blogspot.com/-sOUBXPYr6W0/T9FPjncHHsI/AAAAAAAACXI/o10Mw-mTsbA/s400/durianfruit.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://duriansite.com/durian-season-2012.html" target="_blank">Image Source</a></td></tr></tbody></table><br>Imagine a skin so spiky it makes the African Horned Melon look like a cotton ball. Imagine a scent so malodorous it makes sewage seem perfumed. In case you think I&#39;m making all of this up, or simply giving in to exaggeration, you should know that while the durian is considered a delicacy in parts of Asia, it&#39;s also banned from lots of public places and forms of public transportation because of its pungent smell.<br><br>If you can imagine the combined aromas of rotting meat, dirty socks, melting rubber, and gas leak combined in sweet symphony, you&#39;ll have a slight approximation of the odor of a durian.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tdyb8yz5Yto/T9FPjH3JEgI/AAAAAAAACXA/yGvjzBkJohc/s1600/No+Durians.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-tdyb8yz5Yto/T9FPjH3JEgI/AAAAAAAACXA/yGvjzBkJohc/s400/No+Durians.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://lookwhatdannymade.blogspot.com/2011/04/project-gastronome-day-6-durian.html" target="_blank">Image Source</a></td></tr></tbody></table><br>At this point you may be asking why on earth I&#39;d put this fruit on my eat-before-I-die list, forearmed, as I was, with such damning information. The truth is that in spite of its cringe-worthy stench and polarizing flavor, some people absolutely <i>love</i> to eat durian. I&#39;ve eaten enough strange things in my life to naively believe that I might be one of them.<br><br>Sadly, I was very, very mistaken.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2m03rFi76B8/T9FPila-fSI/AAAAAAAACW4/JWb07I63h0E/s1600/No+Durians+in+this+Hotel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-2m03rFi76B8/T9FPila-fSI/AAAAAAAACW4/JWb07I63h0E/s400/No+Durians+in+this+Hotel.jpg" width="300"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://runawayjuno.com/2011/04/18/why-no-durian-inside-rule-is-legitimate/" target="_blank">Image Source</a></td></tr></tbody></table><br>Don&#39;t get me wrong, it&#39;s an &#39;interesting&#39; flavor, but not one I&#39;d necessarily go chasing. There&#39;s a hint of sweetness to it that&#39;s actually pleasant, I&#39;m just not sure it&#39;s worth the exposure to the rotten smell and, worst of all, the lingering aftertaste. <a href="http://eatocracy.cnn.com/2012/03/19/durian-cake/" target="_blank">Eatocracy has a riotously funny and witty account of a durian experience</a> that explains the untold peril of the &quot;durian burp,&quot; but all I can say is that for the next few hours after eating one, yes <i>one</i> candy, my breath had the compelling odor of a natural gas pipeline!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AmTlRLvbYLk/T9FPhw_wroI/AAAAAAAACWw/ccmw3YpOpQI/s1600/Durian+Candy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-AmTlRLvbYLk/T9FPhw_wroI/AAAAAAAACWw/ccmw3YpOpQI/s400/Durian+Candy.jpg" width="266"></a></div><br>It must be said that I did not try durian in its unadulterated form - I purchased hard durian candies (whose milky sweetness helped to mask the flavor and odor), but have been told that the custardy <i>texture</i> of the real fruit really helps it along - I guess the only question now is whether I&#39;ll ever be brave enough to test that out.<br><br>In the meantime, if anyone wants an opened-but-barely touched bag of durian candy, it&#39;s all yours!<br><br><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement(&#39;script&#39;);e.setAttribute(&#39;type&#39;,&#39;text/javascript&#39;);e.setAttribute(&#39;charset&#39;,&#39;UTF-8&#39;);e.setAttribute(&#39;src&#39;,&#39;http://assets.pinterest.com/js/pinmarklet.js?r=&#39;+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg"></a><br></div></div><a href="http://travelingspoonblog.blogspot.com/2012/06/do-you-durian-my-first-taste-of-durian.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/Yjt7HZfdMGQ" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com5http://travelingspoonblog.blogspot.com/2012/06/do-you-durian-my-first-taste-of-durian.htmltag:blogger.com,1999:blog-8324089245990062116.post-72152130544619382172012-06-06T13:03:00.000-05:002012-06-12T21:40:17.048-05:00DIY Pinhole Camera<div>Did you get to observe the transit of Venus yesterday? Matt and I did our best, we really did, but unfortunately we had to make do with watching it online. We did, however, have a lot of fun making our quick DIY pinhole camera for the viewing.&nbsp;Notice the box we used?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_H0qU-1OIGw/T8-ZZ7sTU7I/AAAAAAAACWc/O5___kRIR3Q/s1600/Thin+Mint+Pinhole+Camera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-_H0qU-1OIGw/T8-ZZ7sTU7I/AAAAAAAACWc/O5___kRIR3Q/s400/Thin+Mint+Pinhole+Camera.jpg" width="400" /></a></div><br />It took Matt about 5 minutes to put this together and we thought it very fitting (and resourceful!) to transform a Thin Mint box - proof that Girl Scout Cookies are good for more than just expanding your waistline!<br /><br />The next transit may not be for another 105 years, but pinhole cameras can be used to view other events and are a fun activity to teach kids about science. If you'd like to try making your own, check out this great video tutorial at <a href="http://www.lifeslittlemysteries.com/2443-solar-eclipse-viewer.html" target="_blank">Life's Little Mysteries</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">This post has been shared at:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.gingersnapcrafts.com/2012/06/wow-me-wednesday-55.html" target="_blank">Ginger Snap Crafts: Wow Me Wednesday</a>&nbsp;-&nbsp;<a href="http://www.sugaranddots.com/2012/06/what-i-whipped-up-wednesday-double.html" target="_blank">Sugar and Dots: What I Whipped Up Wednesday</a>&nbsp;-&nbsp;<a href="http://lilluna.com/lil-luna-link-party-8/" target="_blank">Lil' Luna Link</a>&nbsp;-&nbsp;<a href="http://www.jaqsstudio.com/2012/06/made-by-me-35-linky-party-and-features.html" target="_blank">JAQS Studio: Made By Me</a>&nbsp;-&nbsp;<a href="http://cleanandscentsible.blogspot.com/2012/06/creative-spark-no-44-and-list-planit.html" target="_blank">Clean &amp; Scentsible: The Creative Spark</a>&nbsp;-&nbsp;<a href="http://www.sew-much-ado.com/2012/06/we-did-it-wednesday_12.html" target="_blank">Sew Much Ado: We Did It! Wednesday</a>&nbsp;-&nbsp;<a href="http://www.mygirlishwhims.com/2012/06/your-whims-wednesday-63-and-features.html" target="_blank">My Girlish Whim: Your Whims Wednesday</a>&nbsp;-&nbsp;<a href="http://domesblissity.blogspot.com/2012/06/here-we-go-again-welcome-to-thriving-on.html" target="_blank">Domessblissity: Thriving on Thursdays</a>&nbsp;-&nbsp;<a href="http://www.firefliesandjellybeans.com/2012/06/show-off-your-stuff-party-130.html" target="_blank">Fireflies and Jellybeans: Show Off Your Stuff</a>&nbsp;-&nbsp;<a href="http://www.somethingswanky.com/2012/06/sweet-treats-thursday-swanky-stuff.html" target="_blank">Something Swanky: Sweet Treats and Swanky Stuff</a>&nbsp;-&nbsp;<a href="http://www.somewhatsimple.com/blog-link-party-with-an-all-about-my-dad-book/" target="_blank">Somewhat Simple: Strut Your Stuff</a>&nbsp;-&nbsp;<a href="http://acreativeprincess.blogspot.com/2012/06/its-party-57.html" target="_blank">A Creative Princess: It's a Party</a>&nbsp;-&nbsp;<a href="http://www.houseofhepworths.com/2012/06/06/hookin-up-with-hoh-103/" target="_blank">House of Hepworths: Hookin' Up With HoH</a>&nbsp;-&nbsp;<a href="http://www.bearrabbitbear.com/2012/06/things-ive-done-thursday-40-67.html" target="_blank">Bear Rabbit Bear: Things I've Done Thursday</a>&nbsp;-&nbsp;<a href="http://www.sixsistersstuff.com/2012/06/strut-your-stuff-saturday-link-party_08.html" target="_blank">Six Sisters' Stuff: Strut Your Stuff Saturday</a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/TaM79cr9sd4" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com4http://travelingspoonblog.blogspot.com/2012/06/diy-pinhole-camera.htmltag:blogger.com,1999:blog-8324089245990062116.post-1635953345340000032012-06-05T10:44:00.000-05:002012-06-12T21:40:58.338-05:00Pineapple Coconut Macaroons<div>Okay folks, I still have a few Chicago posts to go, but I know I&#39;ve been making you wait a long, long time for a recipe so I thought I&#39;d share these little summery gems. I actually made these coconut cookies weeks ago, back when I was still wishing for heat and sunshine, but now that summer is here they&#39;re even more appropriate.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a5_K5OcayBI/T84nSTcWIxI/AAAAAAAACVY/IlY5aUV4rSw/s1600/Pineapple+Coconut+Macaroons+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-a5_K5OcayBI/T84nSTcWIxI/AAAAAAAACVY/IlY5aUV4rSw/s400/Pineapple+Coconut+Macaroons+close.jpg" width="400"></a></div><br>I seem to go through a coconut phase every summer - there&#39;s something so refreshing about that tropical flavor - and this particular treat came to me from <a href="http://www.davidlebovitz.com/2012/04/pineapple-coconut-macaroons/" target="_blank">David Lebovitz</a>, by way of <a href="http://www.bakingobsession.com/2007/12/21/pineapple-coconut-cookies/" target="_blank">Baking Obsession</a>. Their versions look crisp and delicious, but mine are a little different. With less added sugar and more pineapple, they&#39;re softer, with more of the flavor of summer and a little less over-the-top sweetness. That being said, they&#39;re plenty sweet - try them and you&#39;ll see!<br><div class="separator" style="clear: both; text-align: center;"></div><br><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DZAB4M1ArIg/T84nTIrFt3I/AAAAAAAACVo/s4grRA7RfwY/s1600/Pineapple+Coconut+Macaroons+long.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-DZAB4M1ArIg/T84nTIrFt3I/AAAAAAAACVo/s4grRA7RfwY/s400/Pineapple+Coconut+Macaroons+long.jpg" width="266"></a></div><br>Before the recipe, though, a word about macaroons. In recent years, French <i>macarons</i> have taken over the blog world. Those elegant, technique-heavy treats are certainly lovely, but these are not those macarons - they&#39;re stick-to-your-fingers, sugar-shock, coconutty <i>macaroons</i>, a great dessert in their own right, with no pretensions to being anything other than utterly delicious. If you&#39;re in need of a naptime/lunch break tropical escape, these should do the trick!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cJUdx5ZFzvs/T84nUsNDzmI/AAAAAAAACWI/ePGMSKdoAPA/s1600/Pineapple+Coconut+Macaroons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-cJUdx5ZFzvs/T84nUsNDzmI/AAAAAAAACWI/ePGMSKdoAPA/s400/Pineapple+Coconut+Macaroons.jpg" width="400"></a></div><u></u><br></div><a href="http://travelingspoonblog.blogspot.com/2012/06/pineapple-coconut-macaroons.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/0YflZJfEqoI" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com5http://travelingspoonblog.blogspot.com/2012/06/pineapple-coconut-macaroons.htmltag:blogger.com,1999:blog-8324089245990062116.post-74505276051215406652012-06-03T20:31:00.003-05:002012-06-05T09:56:44.804-05:00Chicago Chowdown: Wan Shi Da Bakery, Chinatown<div>Yep, I'm (figuratively) still in Chicago's Chinatown, doing due diligence on all the wonderful treats and tastes I discovered there, and today's post takes us to the delightful little Wan Shi Da Bakery on S. Wentworth Avenue.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cpLSF7FHfaY/T8wOa7RSiLI/AAAAAAAACUc/HTL_zRBw_ag/s1600/Chicago+Chinatown+Wan+Shi+Da+exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-cpLSF7FHfaY/T8wOa7RSiLI/AAAAAAAACUc/HTL_zRBw_ag/s400/Chicago+Chinatown+Wan+Shi+Da+exterior.jpg" width="400" /></a></div><br />If you read yesterday's post, you'll remember that my sister and I started off our visit with a&nbsp;<a href="http://www.travelingspoonblog.blogspot.com/2012/06/dim-sum-dining-shui-wah-chinatown.html" target="_blank">delicious dim sum lunch at Shui Wah,</a> so you might be forgiven for thinking that that was the end of our Chinatown chowdown. Of course, you'd be completely wrong - for the simple fact that no visit to Chinatown can possibly be considered complete without the purchase of at least one BBQ pork bun.<br /><br />I've explained my fondness for pork buns in a <a href="http://travelingspoonblog.blogspot.com/2011/08/eating-nyc-chinatown-and-story-of-char.html" target="_blank">previous post</a>, so I'll just say that after chasing char siu bao through the streets of London's Chinatown and Chinatown NYC, I wasn't about to let them get away from me in Chicago.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xOsO0IFHLl4/T8wObe7xdfI/AAAAAAAACUk/Q5-yYH-d8-k/s1600/Chicago+Chinatown+Wan+Shi+Da+pastries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-xOsO0IFHLl4/T8wObe7xdfI/AAAAAAAACUk/Q5-yYH-d8-k/s400/Chicago+Chinatown+Wan+Shi+Da+pastries.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So many pork buns!</td></tr></tbody></table><br />If I'm honest, I spend more time thinking about these little golden pillows of sweet-and-savory, doughy perfection than I'd like to admit, so I was hardly going to pass up the opportunity to eat one...or several. In fact, for quality control purposes (of course!), my sister and I actually sampled offerings from two Chicago bakeries - the other being Chiu Quon, also on Wentworth Ave. - but determined that the pork-filled buns and other bakery treats at Wan Shi Da were most deserving of a review.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6PBQD3HWJLg/T8wOcCtalkI/AAAAAAAACUs/1D-V1NJM-9Q/s1600/Chicago+Chinatown+Wan+Shi+Da+pork+bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-6PBQD3HWJLg/T8wOcCtalkI/AAAAAAAACUs/1D-V1NJM-9Q/s400/Chicago+Chinatown+Wan+Shi+Da+pork+bun.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Traditional</td></tr></tbody></table><br />The bakery itself isn't anything to write home about, but the service is friendly and the treats - oh, the treats! In addition to the usual Chinese pastries, there's a large selection of fancy cakes, most of them brightly colored and covered with all sort of glazed fruits. We didn't try any of these. No, our attention was quite focused, as it should be, on the pork buns.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_1SyWn8cS-U/T8wOdZ8zHjI/AAAAAAAACVE/cb2Dk7eDSfw/s1600/Chicago+Chinatown+dry+pork+bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-_1SyWn8cS-U/T8wOdZ8zHjI/AAAAAAAACVE/cb2Dk7eDSfw/s400/Chicago+Chinatown+dry+pork+bun.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Dry</td></tr></tbody></table><br />Wan Shi Da is a great place to buy pork buns, not simply because they're plump, fresh, and delicious, or because they cost less than a dollar, but because they offer no less than <i>three</i> different kinds. You've got your traditional pork bun, your pork bun with sweet topping, and your dry pork bun (think very lightly shaved jerky-type meat on top and inside). Of course we had to try one of each.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Agu6NEGtE1E/T8wOc8yZJSI/AAAAAAAACU8/dwOyf0BdIeY/s1600/Chicago+Chinatown+Wan+Shi+Da+sweet+topped+pork+bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Agu6NEGtE1E/T8wOc8yZJSI/AAAAAAAACU8/dwOyf0BdIeY/s400/Chicago+Chinatown+Wan+Shi+Da+sweet+topped+pork+bun.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Sweet-Topped</td></tr></tbody></table><br />The sweet topping reminds me of those almond cookies you sometimes get post-meal at Chinese restaurants, and while it couldn't woo me away from my favorite traditional pork buns, it's good for a change of pace. The dry pork bun was also an interesting and tasty alternative, but I still maintain that the original version, with its juicy filling, tender dough and ever-so-slightly-sweet glaze is the best of all.<br /><br />In addition to our pork buns, we bought a few sweet pastries to carry home - my sister bought a sesame ball filled with red bean paste and an egg custard tart, while I tried a sponge cake and a custard-filled bun. Of these, I'd have to say that the sponge cake was my favorite - a pleasantly light and airy cake, reminiscent of Angel Food Cake in texture, but with a more substantial butter/egg flavor.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qgaagHYF7Ds/T8wOcWro4vI/AAAAAAAACU0/Z2KEFzQVk9g/s1600/Chicago+Chinatown+Wan+Shi+Da+sponge+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-qgaagHYF7Ds/T8wOcWro4vI/AAAAAAAACU0/Z2KEFzQVk9g/s400/Chicago+Chinatown+Wan+Shi+Da+sponge+cake.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sponge Cake</td></tr></tbody></table><br />All of our selections were delightfully fresh and each one cost only pennies - I think I paid under $3 for four items (all carry-out items are 20% off, for an even sweeter deal!). I even bought a pork bun to take with me on my return trip to Tennessee the next day, and it was still fresh and delicious a day later, if a bit smashed from the journey. Overall, I'd heartily recommend a visit to Wan Shi Da. In addition to bakery items, there's a small cafe attached with 'real' food and on-site seating - and if there food is any bit as good as their baked goods, I think a return trip is in order!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/Kz1egVskShs" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com1http://travelingspoonblog.blogspot.com/2012/06/wan-shi-da-bakery-chinatown-chicago.htmltag:blogger.com,1999:blog-8324089245990062116.post-24150551211126687282012-06-02T20:54:00.000-05:002012-06-05T09:57:04.085-05:00Chicago Chowdown: Dim Sum Dining: Shui Wah, Chinatown<div>Plop me down in any major city and you can safely bet that I'll eventually wind up in Chinatown.&nbsp;I just can't resist the allure of those red-painted pagodas, the restaurants serving dainty and delicious dim sum, and shops selling everything from oolong to oysters, steak knives to steamers, and, of course, decorative vegetable cutters in every imaginable shape (because <i>everyone</i> needs a decorative vegetable cutter).&nbsp;I've eaten and shopped my way through Chinatowns in <a href="http://www.travelingspoonblog.blogspot.com/2011/08/eating-nyc-chinatown-and-story-of-char.html#more" target="_blank">London</a>&nbsp;and&nbsp;<a href="http://www.travelingspoonblog.blogspot.com/2011/08/eating-nyc-vanessas-dumpling-house.html" target="_blank">NYC</a>&nbsp;- and now Chicago.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bzEnJdN14WI/T8rC7r9fQNI/AAAAAAAACUI/mcuSWCT8bJI/s1600/Chicago+Chinatown+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-bzEnJdN14WI/T8rC7r9fQNI/AAAAAAAACUI/mcuSWCT8bJI/s400/Chicago+Chinatown+sign.jpg" width="400" /></a></div><br />During my visit to NYC last summer, I filled up on dirt-cheap (and delicious) dumplings at the famous&nbsp;<a href="http://www.travelingspoonblog.blogspot.com/2011/08/eating-nyc-vanessas-dumpling-house.html" target="_blank">Vanessa's Dumpling House</a>&nbsp;and spent some time in pursuit of the <a href="http://www.travelingspoonblog.blogspot.com/2011/08/eating-nyc-chinatown-and-story-of-char.html" target="_blank">perfect pork bun</a>. Since I'm a girl who knows what she likes, I set off to do exactly the same thing in Chicago.<br /><br />My sister and I couldn't find a similarly cheap-and-cheerful eatery to match Vanessa's (but really, is there any place in the world to match their four-for-a-dollar dumplings?) so we ended up at a dim sum restaurant on Archer Avenue.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GDaGgw6CZl8/T8rC6O7X9aI/AAAAAAAACTw/GebKiTn45A8/s1600/Chicago+Chinatown+Shui+Wah+exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-GDaGgw6CZl8/T8rC6O7X9aI/AAAAAAAACTw/GebKiTn45A8/s400/Chicago+Chinatown+Shui+Wah+exterior.jpg" width="400" /></a></div><br />Now, Archer Ave is full of restaurants and dim sum eateries, so after about 20 minutes of deliberation, we followed our noses into a little place called Shui Wah. As luck would have it, this restaurant has developed a good following for its delicious and reasonably priced dim sum.<br /><br />This restaurant is tiny, but that doesn't stop it from doing a brisk business. In fact, the place was so full during our visit that we ended up sharing our table with another group - a practice we commonly encountered in Europe but have rarely seen in the US. Close quarters might also be responsible for another of Shui Wah's unusual traits: there are no carts at this dim sum eatery - instead you order on paper, as you would sushi or tapas, and the food is brought out individually. This process takes a little longer than the usual a la carte service, but it does mean that the food is piping hot when it arrives and there's no waiting for your favorite dish to make the rounds.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IWFWYr26NBQ/T8rC6qMt5LI/AAAAAAAACT4/0KY3aZ2XZio/s1600/Chicago+Chinatown+Shui+Wah+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-IWFWYr26NBQ/T8rC6qMt5LI/AAAAAAAACT4/0KY3aZ2XZio/s400/Chicago+Chinatown+Shui+Wah+food.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: chive cake, taro cake, shrimp dumpling</td></tr></tbody></table><br />Between the two of us, my sister and I ordered steamed shrimp dumplings, chive cakes, fried taro cakes and steamed pork buns. The shrimp dumplings were wonderfully flavorful, if a little too soft, and the taro cake was a pleasant surprise, being both salty and sweet, soft and crispy. Of course, the highlight of the meal was the steamed pork buns - some of the best I've ever had, and I've eaten many. Even my baby nephew tried a bit for his first-ever taste of dim sum!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3orCOOrkAo0/T8rC7E8VjgI/AAAAAAAACUA/KTt1nHNvUX0/s1600/Chicago+Chinatown+Shui+Wah+pork+bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-3orCOOrkAo0/T8rC7E8VjgI/AAAAAAAACUA/KTt1nHNvUX0/s400/Chicago+Chinatown+Shui+Wah+pork+bun.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The delicious steamed pork bun</td></tr></tbody></table><br />The atmosphere of the restaurant <i>is</i> a little harried (you'll have to be assertive about flagging down servers during the lunchtime rush) and, for dim sum neophytes, possibly a bit intimidating, but the food is good and the prices are very reasonable.<br /><br />A few tips: don't be afraid to ask if you're unsure about any of the dishes - our helpful server even pointed out items on others' plates - and if you're really lost, ask for recommendations. The steamed pork buns are a known classic and we saw lots of delicious-looking orders of 'fried dough' and pork shumai. Additionally, the jasmine tea was a warm treat on an unseasonably chilly day - the perfect thing to fortify us for the walk back to the conveniently nearby Metra station. All in all, a Chinatown success!<br /><br /><i>Note: A <a href="http://www.yelp.com/biz/shui-wah-chicago" target="_blank">message on Yelp</a> states that the restaurant will be closing on August 1st. If true, it's a shame - but that still gives you a few months to get your fill of delicious dim sum!</i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><a href="http://www.urbanspoon.com/r/2/16393/restaurant/Chinatown/Shui-Wah-Chinese-Cuisine-Chicago"><img alt="Shui Wah Chinese Cuisine on Urbanspoon" src="http://www.urbanspoon.com/b/link/16393/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/7atj78AO44g" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/06/dim-sum-dining-shui-wah-chinatown.htmltag:blogger.com,1999:blog-8324089245990062116.post-67947575090986500012012-05-31T19:27:00.000-05:002012-06-05T09:57:18.976-05:00Chicago Chowdown: Hot Dogs = Serious Business<div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Te71q5wwxso/T8gLj397TFI/AAAAAAAACTc/6Pixl63yD2I/s1600/Chicago+hot+dog+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-Te71q5wwxso/T8gLj397TFI/AAAAAAAACTc/6Pixl63yD2I/s400/Chicago+hot+dog+sign.jpg" width="400" /></a></div><br /><br />My sister and I spied this amusing sign during our visit to Millennium Park - incontrovertible proof that Chicagoans take their hot dogs very, very seriously. For more proof, check out this post about <a href="http://travelingspoonblog.blogspot.com/2011/09/portillos-hot-dogs-chicago-classic.html" target="_blank">a great little place called Portillo's</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/nnKBjqA7UgY" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com1http://travelingspoonblog.blogspot.com/2012/05/chicago-hot-dogs-serious-business.htmltag:blogger.com,1999:blog-8324089245990062116.post-60293067785852846992012-05-30T20:17:00.000-05:002012-06-05T21:23:48.008-05:00Chicago Chowdown: Crumbs Bake Shop<div>I was so distracted by this past holiday weekend (and by tasty, seasonal treats like <a href="http://www.travelingspoonblog.blogspot.com/2012/05/avocado-mayonnaise-or-egg-free-vegan.html#" target="_blank">Avocado Mayonnaise</a> and <a href="http://www.travelingspoonblog.blogspot.com/2012/05/all-butter-pie-crust.html" target="_blank">All-Butter Pie Crust</a>) that I almost forgot I&#39;m supposed to be catching up on posts from <a href="http://www.travelingspoonblog.blogspot.com/2012/05/planes-trains-and-automobiles.html" target="_blank">my recent Chicago trip</a>.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-y5mNCUKkaSc/T8bDwPWH-5I/AAAAAAAACSE/sg8O2NB1nc0/s1600/Chicago+Bean+with+fog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-y5mNCUKkaSc/T8bDwPWH-5I/AAAAAAAACSE/sg8O2NB1nc0/s400/Chicago+Bean+with+fog.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Foggy day in the Windy City</td></tr></tbody></table>This happens every time I travel - because every time I travel I end up eating...<i>a lot </i>(is it wrong to admit that most of my trips are &#39;inspired&#39; by foods I want to try?). Which means I always return with lots and lots of reviews, ideas and recipes to share. I usually manage to dash off one or two posts before I get distracted...but not this time.<br><br><i>This time</i>, I&#39;m making sure I bring you the goods from Chicago. Especially because today&#39;s post is about cupcakes. Fancy, designer cupcakes from the legendary Crumbs Bake Shop.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UZEPgdrQy1w/T8bD0MzjARI/AAAAAAAACSs/-0RCZpNXZy8/s1600/Crumbs+Bake+Shop+exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-UZEPgdrQy1w/T8bD0MzjARI/AAAAAAAACSs/-0RCZpNXZy8/s400/Crumbs+Bake+Shop+exterior.jpg" width="298"></a></div><br>Those of you who were with me last summer might remember my NYC Chocolate Chip Cookie Showdown - essentially a battle between the <a href="http://travelingspoonblog.blogspot.com/2011/08/eating-nyc-jacques-torres-chocolates.html" target="_blank">highly touted Jacques Torres cookie</a> and the <a href="http://travelingspoonblog.blogspot.com/2011/08/eating-nyc-in-love-with-levain-bakery.html" target="_blank">celebrated cookies from Levain</a>. Both were delicious in their own right (you&#39;ll have to <a href="http://travelingspoonblog.blogspot.com/2011/08/eating-nyc-in-love-with-levain-bakery.html" target="_blank">read the post to find out who won!</a>), but the whole point of the exercise wasn&#39;t so much to discover NYC&#39;s best cookie as it was to put these well-known sweet shops to the test.<br><br>You see, I&#39;m a bit of a brand name skeptic. While designer names may draw crowds, I can&#39;t help but be a little skeptical as I&#39;m compelled to wonder what makes <i>this</i> bag, <i>these</i> clothes, <i>these</i> cupcakes better and more fameworthy than the hundreds of others out there. I guess I&#39;m of the opinion that with reputation comes responsibility - and if I have to hold each and every one of these places personally accountable by filling my belly with their sweet treats, well, that&#39;s just a burden I&#39;ll have to learn to bear!<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vmn5QZb20mA/T8bDxG8oB-I/AAAAAAAACSU/FHxlhzwhs30/s1600/Crumbs+Bake+Shop+Earl+Grey+Cupcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-vmn5QZb20mA/T8bDxG8oB-I/AAAAAAAACSU/FHxlhzwhs30/s400/Crumbs+Bake+Shop+Earl+Grey+Cupcake.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumbs&#39; Earl Grey Cupcake</td></tr></tbody></table><br>On some level, I know that my logic is seriously flawed (I mean, aren&#39;t I just feeding the frenzy by purchasing these items?) but it was exactly this kind of tasty, twisted reasoning that brought my sister and me into Crumbs on a Saturday morning. The location we visited was tiny, but seriously crammed with cupcakes. In fact, it took us some minutes before we finally zeroed in on an Earl Grey variety and made our purchase.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-k9EHwMfSzmY/T8bbWMmxg5I/AAAAAAAACTI/Oa9NmVLms8o/s1600/Crumbs+Bake+Shop+bag+and+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-k9EHwMfSzmY/T8bbWMmxg5I/AAAAAAAACTI/Oa9NmVLms8o/s400/Crumbs+Bake+Shop+bag+and+cupcake.jpg" width="298"></a></div><br>In retrospect, I&#39;m really not sure why I chose Earl Grey when other, more sultry offerings like Red Velvet and Dulce de Leche were available. Most likely, it was a combination of the fact that it was still early in the day (so I hadn&#39;t had my morning cuppa), and the fact that Earl Grey sounds so much less guilt-inducing than Peanut Butter Cup or Blackbottom Cheesecake Brownie.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fbqEV05UP5Y/T8bD0YAmLbI/AAAAAAAACS0/7hd3OdkwuDA/s1600/Crumbs+Bake+Shop+interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-fbqEV05UP5Y/T8bD0YAmLbI/AAAAAAAACS0/7hd3OdkwuDA/s400/Crumbs+Bake+Shop+interior.jpg" width="298"></a></div><br>In reality, the Earl Grey is probably just as calorie-laden, thanks to the rich slab of buttercream that covers the tea-infused cake, the generous dusting of cupcake crumbs on the side, and the hearty drizzle of caramel that tops it all off. And in case that&#39;s not enough, all of this obscures a gooey caramel center which was easily the best part of the whole cupcake.<br><br><div class="separator" style="clear: both; text-align: center;"></div>I love the <i>idea</i> of a tea-infused cake, but I just wasn&#39;t completely sold on the execution. While the cake was nicely moist (overly dry cake is one of my celebrity cupcake pet peeves, so Crumbs gets high marks here), and the caramel was a surprisingly complimentary flavor, the whole thing was massively let down by the artificial-tasting frosting. I was expecting a creamy, dreamy, vanilla-scented buttercream, but what I got was starch-white, grocery-store-birthday-cake icing. Not exactly what I was expecting from a $4 celebrity cupcake. True, the Crumbs cupcakes are enormous - my sister and I shared one easily - but even its mammoth size couldn&#39;t make up for the unappealingly stiff and waxy frosting.<br><div class="separator" style="clear: both; text-align: center;"></div><br>I&#39;m loathe to pass a verdict on Crumbs on the basis of one cupcake, but I will say that next time I&#39;m craving an Earl Grey cupcake, I&#39;ll be making my own. I guess I have Crumbs to thank for that tasty, tea-time inspiration!<br><br><a href="http://www.urbanspoon.com/r/2/1589251/restaurant/Loop/Crumbs-Bake-Shop-Chicago"><img alt="Crumbs Bake Shop on Urbanspoon" src="http://www.urbanspoon.com/b/link/1589251/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;"></a><br><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement(&#39;script&#39;);e.setAttribute(&#39;type&#39;,&#39;text/javascript&#39;);e.setAttribute(&#39;charset&#39;,&#39;UTF-8&#39;);e.setAttribute(&#39;src&#39;,&#39;http://assets.pinterest.com/js/pinmarklet.js?r=&#39;+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg"></a><br><br></div></div><a href="http://travelingspoonblog.blogspot.com/2012/05/crumbs-bake-shop-chicago-il.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/X9wAKGf1i1Q" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/05/crumbs-bake-shop-chicago-il.htmltag:blogger.com,1999:blog-8324089245990062116.post-37289968248298634862012-05-28T22:07:00.000-05:002012-06-05T09:56:12.668-05:00All-Butter Pie Crust<div>Well folks, it may not officially be summer for another few weeks, but Memorial Day weekend has passed and it&#39;s scorching hot outside, so I think that means we can declare it pie season! Few things say summer like a fresh fruit pie, and no fruit pie is complete without a gorgeous, flaky crust. Many recipes rely on vegetable shortening to produce flaky layers, but this recipe proves that producing a blue ribbon-worthy pastry is more technique than trans fats (okay, butter is plenty fatty, too - but at least it tastes better!).<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hHe4dHbq8Ok/T8Q67SBYbHI/AAAAAAAACRU/beG-VsbmXuc/s1600/Butter+Pie+Crust+rhubarb+pie+close.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-hHe4dHbq8Ok/T8Q67SBYbHI/AAAAAAAACRU/beG-VsbmXuc/s400/Butter+Pie+Crust+rhubarb+pie+close.jpg" width="400"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole wheat flour lends this crust a darker color, but it&#39;s still flaky and buttery</td></tr></tbody></table>In order to produce the perfect flaky crust, however, there are a few things you should remember:<br><br>1) <b>Pie crust likes to be cold - very, very cold.</b> Those prized, flaky layers are the product of bits of butter melting as the dough bakes. In order for those bits of butter to melt during baking (and not before) they need to be cold. Very cold. Got it? Do what you must to keep your butter cold - even if it means chilling your mixing bowls, running your hands under cold water before handling the dough, and returning the rolled and cut crust to the fridge before filling. If that&#39;s what it takes to get flaky layers, it&#39;s worth it.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QeBSLqYKDfk/T8Q68npJ9wI/AAAAAAAACRs/2a0T6V9J_W0/s1600/Butter+Pie+Crust+with+butter+pieces.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-QeBSLqYKDfk/T8Q68npJ9wI/AAAAAAAACRs/2a0T6V9J_W0/s320/Butter+Pie+Crust+with+butter+pieces.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">See those bits of butter in the dough? Those are flaky layers in the making!</td></tr></tbody></table><br>2) <b>Use all-purpose flour.</b> I know, I&#39;m a hypocrite. The crust pictured in this post is made with whole wheat flour and it tastes fine, but it&#39;s not nearly as light or flaky as it should/could be. Trust me, just use all-purpose. Over-achievers can even sift or whisk it before mixing (I&#39;m not really sure if this makes a difference, but it makes you feel better!)<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wNEtrPXXbLE/T8Q672LMOSI/AAAAAAAACRc/4fLBeHwWBBI/s1600/Butter+Pie+Crust+rolled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-wNEtrPXXbLE/T8Q672LMOSI/AAAAAAAACRc/4fLBeHwWBBI/s320/Butter+Pie+Crust+rolled.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole wheat flour lends a nice &#39;nutty&#39; flavor, but can make crusts dry and unappealing</td></tr></tbody></table><br>3) <b>Mix your dough by hand.</b> I swear I&#39;m not just saying this because I don&#39;t own a food processor (although that&#39;s obviously a factor). I honestly believe <i>hand</i>made crusts are flakier, and that&#39;s because you have more control over the size and distribution of your butter pieces. Food processing makes it too easy to over mix, leading to tough, chewy crusts.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6Kjnkx71GKo/T8Q7YX3XiTI/AAAAAAAACR0/ip0haRzDyIs/s1600/Pastry+Cutter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-6Kjnkx71GKo/T8Q7YX3XiTI/AAAAAAAACR0/ip0haRzDyIs/s320/Pastry+Cutter.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My vintage pastry cutter has seen better days - but it still works like a charm</td></tr></tbody></table><br>4) <b>Go easy on the water.</b> Are your crusts turning out tough and leathery, even though you&#39;ve chilled your butter to Arctic temperatures, cut it in by hand, and used the snowiest of snow-white all-purpose flours? You&#39;re probably using too much water. Add it in gradually. <i>Gradually</i>. And be sure not to over mix. Dough should still be a little shaggy/crumbly when you&#39;re rolling it out. Don&#39;t worry, it will come together.<br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KLqoHSdbPpA/T8Q68dkvqFI/AAAAAAAACRk/kcdENn8Sqyg/s1600/Butter+Pie+Crust+trimmed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-KLqoHSdbPpA/T8Q68dkvqFI/AAAAAAAACRk/kcdENn8Sqyg/s320/Butter+Pie+Crust+trimmed.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hand-crimped, whole wheat pie crust</td></tr></tbody></table><br>Okay, now that my pedantic nit-picking has totally put you off pie crusts forever, let me say <i>one more thing</i>...<b>pie crusts really aren&#39;t that easy to screw up. </b>Sure, it takes a bit of know-how and flair (or a lot of beginner&#39;s luck) to produce a perfectly flaky pastry, but it also takes a bit of effort to produce a piece of floury shoe leather. Chances are, your crust will be perfectly adequate, so give yourself some room to practice and try different techniques, and don&#39;t worry too much about failure. Once you&#39;ve mastered the mystery of the flaky crust, I guarantee you&#39;ll be hooked!<br><br><u>All-Butter Pie Crust</u><br><br>1 1/4 cups all-purpose flour (whole wheat works, but gives a &#39;sturdier&#39; crust)<br>1/4 teaspoon salt<br>1/2 Tablespoon granulated sugar<br>1/2 cup butter, very, very, very chilled, and diced<br>1/4 cup ice water (minus the ice)<br><br>In a large mixing bowl, combine flour, salt and sugar. Using a fork or pastry cutter, cut in the chilled butter until mixture resembles coarse crumbs (you should see pea-sized chunks of butter - these are important!) Stir in water 1 tablespoon at a time, using a rubber spatula, until mixture begins to come together.<br><br>You can go ahead and use your hands to bring it together into a ball - just don&#39;t let it get too warm! Place the ball of dough on a large piece of plastic wrap and form it into a 1-inch thick disk. Wrap tightly and refrigerate for at least 2 hours, or overnight. Dough will keep in the fridge for a few days, or weeks if frozen. Be sure to wrap it well if you&#39;re freezing it to protect it from freezer burn (and that nasty &#39;freezer&#39; smell that things sometimes get). Defrost in the fridge for one day before you plan to use it.<br></div><a href="http://travelingspoonblog.blogspot.com/2012/05/all-butter-pie-crust.html#more">Read more »</a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/4_shHf47800" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com10http://travelingspoonblog.blogspot.com/2012/05/all-butter-pie-crust.htmltag:blogger.com,1999:blog-8324089245990062116.post-69236161781483965442012-05-23T20:52:00.002-05:002012-06-05T09:55:15.768-05:00Avocado 'Mayonnaise' (or Egg-Free, Vegan Mayonnaise) - the perfect condiment for Memorial Day cookouts!<div>Matt and I are now firmly entering into the preparation stages for our upcoming move. It's exciting (our first time in a real place - with spare rooms, stairs, and a real lawn!) and a little stressful (we'll be packing and moving everything ourselves) but let's be honest, it hasn't really left me a lot of time for blogging.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bj5-29P8kis/T72SHNZynxI/AAAAAAAACQ8/Pawx5C-NJHU/s1600/Avocado+Mayonnaise+wide+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Bj5-29P8kis/T72SHNZynxI/AAAAAAAACQ8/Pawx5C-NJHU/s400/Avocado+Mayonnaise+wide+shot.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>Thank goodness, then, that today's recipe is ultra-short and super-simple. In fact, it only has two ingredients, but don't let that fool you, it's big on taste and a perfect accompaniment to all those juicy burgers - of the beef, veggie, or <a href="http://travelingspoonblog.blogspot.com/2011/02/meatless-monday-carnivore-approved.html" target="_blank">portobello</a>&nbsp;variety - that you'll be grilling for Memorial Day this weekend!<br /><br />Avocado 'mayonnaise' may sound a little unusual, but it's a great, natural alternative to the regular kind - filled with healthier fats and also perfectly appropriate for vegans. The flavor is surprisingly similar - especially when spread on burgers or in sandwiches. It's also great with Mexican food, and if you're a bit skeptical, you can think of it like extra smooth and creamy guacamole!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6hQmjU9YPKE/T72SGAXdIFI/AAAAAAAACQs/ZfKMiP3fnyY/s1600/Avocado+Mayonnaise+dollop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6hQmjU9YPKE/T72SGAXdIFI/AAAAAAAACQs/ZfKMiP3fnyY/s400/Avocado+Mayonnaise+dollop.jpg" style="cursor: move;" width="266" /></a></div><br />I happened upon this tasty condiment when I was <a href="http://travelingspoonblog.blogspot.com/2012/03/how-to-freeze-avocado.html" target="_blank">preparing some super-ripe avocados for freezing</a> - you'll notice that the preparation method is almost identical, which also means that you can make a big batch and freeze the leftovers without any issues (they'll keep in the fridge for a couple of days, but anything beyond that and I recommend freezing).<br /><br />Whether you're not a fan of regular mayonnaise, just sick of buying it, or want to try out a new use for avocados, give this 'mayonnaise' a try - you won't be disappointed.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0-fN-Laak48/T72SF2ioTQI/AAAAAAAACQk/q1GBLk1AUKA/s1600/Avocado+Mayonnaise+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-0-fN-Laak48/T72SF2ioTQI/AAAAAAAACQk/q1GBLk1AUKA/s400/Avocado+Mayonnaise+close.jpg" width="400" /></a></div><br /><u>Easy Avocado Mayonnaise</u><br /><br />Ripe avocado, seed and skin removed<br />Lime or Lemon juice (1 Tablespoon per avocado)<br />Salt, to taste<br /><br />In a blender (I use my mock Magic Bullet) blend avocado flesh until smooth and creamy. Add 1 Tablespoon of lime or lemon juice (lime is recommended) for each avocado blended. Blend again until mixture is light and smooth - it should be somewhat frothy. Add salt to taste. Keep refrigerated until ready to use. Enjoy as you would regular mayonnaise - on sandwiches or burgers, or as a condiment for mexican food, pasta, or baked potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.<br /><br /><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a><br /><div style="text-align: left;">This post has been shared at:</div><div style="text-align: left;"><a href="http://www.blessedwithgrace.net/2012/06/tempt-my-tummy-tuesday-some-grilling-and-some-chilling/" target="_blank">Blessed With Grace: Tempt My Tummy Tuesday</a>&nbsp;-&nbsp;&nbsp;<a href="http://www.mrshappyhomemaker.com/2012/06/makin-you-crave-monday.html" target="_blank">Mrs. Happy Homemaker: Makin' You Crave Monday</a>&nbsp;-&nbsp;<a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-68/" target="_blank">Make Ahead Meals for Busy Moms: Melt In Your Mouth Monday</a>&nbsp;-&nbsp;<a href="http://www.sumossweetstuff.com/2012/06/market-yourself-monday.html" target="_blank">Sumo's Sweet Stuff: Market Yourself Monday</a>&nbsp;-&nbsp;<a href="http://craftskeepmesane.blogspot.com/2012/06/motivate-me-monday-125.html" target="_blank">Keeping It Simple: Motivate Me Monday</a>&nbsp;-&nbsp;<a href="http://imtopsyturvy.com/topsy-turvy-tuesdays-92/" target="_blank">I'm Topsy Turvy: Topsy Turvy Tuesday</a>&nbsp;-&nbsp;<a href="http://www.33shadesofgreen.blogspot.com/2012/06/tasty-tuesdays-spring-green-pasta.html" target="_blank">33 Shades of Green: Tasty Tuesdays</a>&nbsp;-&nbsp;<a href="http://www.chef-in-training.com/2012/06/tuesday-talent-show/" target="_blank">Chef in Training: Tuesday Talent Show</a>&nbsp;-&nbsp;<a href="http://www.jaqsstudio.com/2012/05/made-by-me-33-linky-party-and-features.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+JAQSStudio+%28JAQS+Studio%29" target="_blank">JAQS Studio: Made By Me</a>&nbsp;-&nbsp;<a href="http://www.mygirlishwhims.com/2012/05/your-whims-wednesday-61-and-features.html" target="_blank">My Girlish Whims: Your Whims Wednesday</a>&nbsp;-&nbsp;<a href="http://www.gingersnapcrafts.com/2012/05/wow-me-wednesday-53.html" target="_blank">Ginger Snap Crafts: Wow Me Wednesday</a>&nbsp;-&nbsp;<a href="http://www.thenymelrosefamily.blogspot.com/2012/05/whimsy-wednesdays-13.html" target="_blank">The NY Melrose Family: Whimsy Wednesdays</a>&nbsp;-&nbsp;<a href="http://lilluna.com/lil-luna-link-party-79/" target="_blank">Lil' Luna: Lil' Luna Link</a>&nbsp;-&nbsp;<a href="http://cleanandscentsible.blogspot.com/2012/05/creative-spark-no-42.html" target="_blank">Clean &amp; Scentsible: The Creative Spark</a>&nbsp;-&nbsp;<a href="http://domesblissity.blogspot.com/2012/05/thriving-on-thursdays-linky-party-20.html" target="_blank">Domesblissity: Thriving on Thursdays</a>&nbsp;- <a href="http://www.firefliesandjellybeans.com/2012/05/show-off-your-stuff-party-128_23.html" target="_blank">Fireflies and Jellybeans: Show Off Your Stuff Party</a>&nbsp;- <a href="http://www.somethingswanky.com/2012/05/sweet-treats-and-swanky-stuff-sponsored.html" target="_blank">Something Swanky: Sweet Treats Thursday</a>&nbsp;- <a href="http://mizhelenscountrycottage.blogspot.com/2012/05/full-plate-thursday-5-24-12.html" target="_blank">Miz Helen's Country Cottage: Full Plate Thursday</a>&nbsp;- <a href="http://acreativeprincess.blogspot.com/2012/05/its-party-55.html" target="_blank">A Creative Princess: It's a Party</a>&nbsp;-&nbsp;<a href="http://www.bearrabbitbear.com/2012/05/things-ive-done-thursday-38-524.html" target="_blank">Bear Rabbit Bear: Things I've Done Thursday</a>&nbsp;-&nbsp;<a href="http://www.brandyscrafts.blogspot.com/2012/05/get-your-brag-on-link-party_23.html" target="_blank">Gluesticks: Get Your Brag On Thursday</a>&nbsp;- <a href="http://www.thetaylor-house.com/2012/05/taylor-house-thursday-9.html" target="_blank">The Taylor House</a>&nbsp;- <a href="http://www.houseofhepworths.com/2012/05/23/hookin-up-with-hoh-101/" target="_blank">House of Hepworths: Hookin' Up With HoH</a>&nbsp;- <a href="http://www.simplysweethome.com/2012/05/friday-favorites-week-117/" target="_blank">Simply Sweet Home: Friday Favorites</a>&nbsp;- <a href="http://designsbygollum.blogspot.com/2012/05/foodie-friday_24.html" target="_blank">Foodie Friday: Rattlebridge Farm</a>&nbsp;- <a href="http://www.ladybirdln.com/2012/05/weekend-show-off-party-524.html" target="_blank">Ladybird Ln: Weekend Show Off</a>&nbsp;-&nbsp;<a href="http://chiconashoestringdecorating.blogspot.com/2012/05/flaunt-it-friday-104.html" target="_blank">Chic on a Shoestring: Flaunt It Friday</a>&nbsp;-&nbsp;<a href="http://tatertotsandjello.com/2012/05/my-favorite-summer-salad-recipe-orzo-artichoke-salad-and-share-your-favorite-summer-recipe.html" target="_blank">Tatertots &amp; Jello</a>&nbsp;-&nbsp;<a href="http://tidymom.net/2012/im-lovin-it-free-fonts/" target="_blank">Tidy Mom: I'm Lovin' It</a>&nbsp;-&nbsp;<a href="http://www.stuff-and-nonsense.net/2012/05/fridays-unfolded.html" target="_blank">Stuff &amp; Nonsense: Fridays Unfolded</a>&nbsp;-&nbsp;<a href="http://sassysites.blogspot.com/2012/05/ffa-friday-is-back.html" target="_blank">Sassy Sites: Free For All Friday</a></div></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/J2KnF8d_Bu0" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com16http://travelingspoonblog.blogspot.com/2012/05/avocado-mayonnaise-or-egg-free-vegan.htmltag:blogger.com,1999:blog-8324089245990062116.post-57671461276491182562012-05-21T21:11:00.000-05:002012-06-05T09:55:49.833-05:00Pinned There, Done That: Lego Cake and Happy Birthday, Matt!<div><i>Disclaimer:&nbsp;I've never pretended that The Traveling Spoon is an&nbsp;</i>aspirational<i>&nbsp;blog. Rather, I strive to make my recipes and ideas&nbsp;</i>attainable <i>and</i> accessible<i> -&nbsp;and if any post has ever proved that, it's this one! So if you've ever suffered a kitchen snafu or doubted your culinary prowess for a moment, I hope this post this post is a boost to your self esteem - I've been there, too!</i><br /><br />Before the 'Happy Birthdays,' the gratuitous cake photos, and the shocking excess of festive food coloring, let me just be upfront with you: <b>I am <i>not</i> a cake decorator.&nbsp;</b><br /><br />Unfortunately, this is a fact I wasn't fully aware of until I began this project (I used to be so good at artistic things when I was younger - what happened?). So as you view the photographic evidence contained in this post, I ask you to remember that this project comes, not from a place of Wilton cake decorating classes and handy offset spatulas, but from a place of love - for Matthew, who loves Legos and who, after a month spent on Army training in the wilds of Louisiana, deserved a bit of a birthday surprise.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-j76r-k9RcxU/T7rwazr6lPI/AAAAAAAACQU/PZfVq_KJq40/s1600/Lego+Cake+wide+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-j76r-k9RcxU/T7rwazr6lPI/AAAAAAAACQU/PZfVq_KJq40/s400/Lego+Cake+wide+shot.jpg" width="400" /></a></div><br />And boy, was this cake surprising! I was surprised at how much actual cake I had to bake (two full boxes - and yes, I 'cheated'); I was surprised at how much frosting it required (so surprised, in fact, that I completely ran out of powdered sugar - perhaps I should have cheated); I was surprised at my lack of red food coloring (which is why the 'red' Lego is actually kind of pink); and, most of all, I was surprised at just how much skill this 'simple' cake required (or maybe I'm really just <i>that bad </i>at cake decorating).<br /><br />But appearances aside, this is a great cake idea (thanks, <a href="http://pinterest.com/pin/264305071851211411/" target="_blank">Pinterest</a> and <a href="http://www.bettycrocker.com/recipes/building-blocks-cakes/" target="_blank">Betty Crocker</a>!) - and as much as I might have wanted to hide my somewhat botched version from the world, I just know there are lots of Lego-lovers out there who would <i>love</i> this cake.<br /><div class="separator" style="clear: both; text-align: center;"></div><br />So enough preamble, lets get on with the process. I should note that I've made a few changes to the <a href="http://pinterest.com/pin/264305071851211411/" target="_blank">original version</a>&nbsp;- most notably swapping out the marshmallow 'nubs' on top for mini-cupcakes, which I trimmed into the appropriate shape. Perhaps the marshmallows would have been a little easier to decorate, and wouldn't require the use of two cake mixes, but I think the mini-cupcakes taste better. You can make that decision for yourself, but my instructions are for the all cake version.<br /><br /><u>How to Make a Lego Cake</u><br /><br />1) Prepare two packages of chocolate cake mix according to package directions. Fill a greased and floured mini-muffin pan with enough cake batter to make at least 24 mini cupcakes. Pour the rest of the cake batter into a greased and floured 9x13-inch baking pan (it's best to use one with straight rather than inclined sides if possible). Bake according to package directions, bearing in mind that cupcakes will cook much quicker than the cake.<br /><br />2) Cool in pan for 10-15 minutes and then remove to a wire rack to cool completely. Chill cake at least one hour, until firm.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iInBauYOWbM/T7rwZiqj_yI/AAAAAAAACP8/wrVWRZ5h0u4/s1600/Lego+Cake+in+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-iInBauYOWbM/T7rwZiqj_yI/AAAAAAAACP8/wrVWRZ5h0u4/s400/Lego+Cake+in+pan.jpg" width="400" /></a></div><br />3) Using a sharp knife, cut the muffin tops off of the mini cupcakes until they are a uniform height, with a flat surface on top. Store in an airtight container in the freezer until ready to decorate. Cut the rounded dome from the top of the full cake to make a flat surface. Then cut cake crosswise into thirds to make the large Lego blocks. Cut one of the thirds in half to make two even squares (these will be the small Legos). Wrap tightly in plastic wrap and freeze until ready to decorate - at least one hour, or overnight.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JCAiYw73ziY/T7rwZ0bjCZI/AAAAAAAACQE/i4SWOdiQjNY/s1600/Lego+Cake+mini+cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-JCAiYw73ziY/T7rwZ0bjCZI/AAAAAAAACQE/i4SWOdiQjNY/s400/Lego+Cake+mini+cupcakes.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Trimming the mini cupcakes</td></tr></tbody></table><br />4) Meanwhile, mix your icing using your favorite recipe (I used <a href="http://savorysweetlife.com/2010/03/buttercream-frosting/" target="_blank">this one from Savory Sweet Life</a>, which gives a great texture and taste, if a tiny smudge too buttery) and tint to the desired color. You'll need about 1 to 1 1/2 cups icing for each large Lego, and 3/4 cup for each small Lego. Note: I used cheap liquid food coloring, but you can and should feel free to use the posh stuff!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xlmNHr-fv70/T7rwZJvdIdI/AAAAAAAACP0/Fb6xeVb7Vgw/s1600/Lego+Cake+crumb+coating.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xlmNHr-fv70/T7rwZJvdIdI/AAAAAAAACP0/Fb6xeVb7Vgw/s400/Lego+Cake+crumb+coating.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumb-coated, re-frozen and ready to go!</td></tr></tbody></table><br />5) Place cake pieces on a covered tray and frost each with a thin layer of colored frosting to act as a crumb coat (I did mine one at a time and returned them to the freezer for a bit after icing - same thing with the mini cupcakes). Once the crumb coat has set, add a final coat of frosting to each cake. Using a dab of icing, attach four mini cupcakes to each small block and eight to each large block. Cover smoothly with the appropriately colored icing (use an icing spatula if you have one - I imagine it gives a smoother finish than a butter knife!). Store in the refrigerator until ready to serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kKHEzPu8c6c/T7rwaY5RYLI/AAAAAAAACQM/WCvK6NHOdx8/s1600/Lego+Cake+side+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-kKHEzPu8c6c/T7rwaY5RYLI/AAAAAAAACQM/WCvK6NHOdx8/s400/Lego+Cake+side+shot.jpg" width="400" /></a></div><br />And that, my friends, is all it takes to make a Lego cake!<br /><br />...Okay, so maybe not all, because it's time for <i>a few notes</i>: You may notice that a couple of my blocks are stacked - that's because I ran out of red food coloring <i>and</i> frosting. I'm not sure I'd recommend this method because it makes them harder to frost, but if you've got decorating skills (or you're also low on food dye or frosting) go for it!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div>Also, let me just say that I'll never disdain fondant icing ever, ever again - I may not like the taste, but I imagine it would make this cake look a lot better. If you have the skill and patience for it, give it a try - and feel free to share some photos!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This post has been shared at:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><a href="http://www.blessedwithgrace.net/2012/06/tempt-my-tummy-tuesday-some-grilling-and-some-chilling/" target="_blank">Blessed With Grace: Tempt My Tummy Tuesday</a>&nbsp;-&nbsp;&nbsp;<a href="http://www.mrshappyhomemaker.com/2012/06/makin-you-crave-monday.html" target="_blank">Mrs. Happy Homemaker: Makin' You Crave Monday</a>&nbsp;-&nbsp;<a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-68/" target="_blank">Make Ahead Meals for Busy Moms: Melt In Your Mouth Monday</a>&nbsp;-&nbsp;<a href="http://www.sumossweetstuff.com/2012/06/market-yourself-monday.html" target="_blank">Sumo's Sweet Stuff: Market Yourself Monday</a>&nbsp;-&nbsp;<a href="http://craftskeepmesane.blogspot.com/2012/06/motivate-me-monday-125.html" target="_blank">Keeping It Simple: Motivate Me Monday</a>&nbsp;-&nbsp;<a href="http://www.crazyforcrust.com/2012/06/crazy-sweet-tuesday.html" target="_blank">Crazy for Crust: Crazy Sweet Tuesday</a>&nbsp;-&nbsp;<a href="http://imtopsyturvy.com/topsy-turvy-tuesdays-92/" target="_blank">I'm Topsy Turvy: Topsy Turvy Tuesday</a>&nbsp;-&nbsp;<a href="http://www.33shadesofgreen.blogspot.com/2012/06/tasty-tuesdays-spring-green-pasta.html" target="_blank">33 Shades of Green: Tasty Tuesdays</a>&nbsp;-&nbsp;<a href="http://www.chef-in-training.com/2012/06/tuesday-talent-show/" target="_blank">Chef in Training: Tuesday Talent Show</a>&nbsp;-&nbsp;<a href="http://www.jaqsstudio.com/2012/05/made-by-me-33-linky-party-and-features.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+JAQSStudio+%28JAQS+Studio%29" target="_blank">JAQS Studio: Made By Me</a>&nbsp;-&nbsp;<a href="http://www.mygirlishwhims.com/2012/05/your-whims-wednesday-61-and-features.html" target="_blank">My Girlish Whims: Your Whims Wednesday</a>&nbsp;-&nbsp;<a href="http://www.gingersnapcrafts.com/2012/05/wow-me-wednesday-53.html" target="_blank">Ginger Snap Crafts: Wow Me Wednesday</a>&nbsp;-&nbsp;<a href="http://www.thenymelrosefamily.blogspot.com/2012/05/whimsy-wednesdays-13.html" target="_blank">The NY Melrose Family: Whimsy Wednesdays</a>&nbsp;-&nbsp;<a href="http://lilluna.com/lil-luna-link-party-79/" target="_blank">Lil' Luna: Lil' Luna Link</a>&nbsp;-&nbsp;<a href="http://cleanandscentsible.blogspot.com/2012/05/creative-spark-no-42.html" target="_blank">Clean &amp; 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Nonsense: Fridays Unfolded</a>&nbsp;-&nbsp;<a href="http://sassysites.blogspot.com/2012/05/ffa-friday-is-back.html" target="_blank">Sassy Sites: Free For All Friday</a>&nbsp;- <a href="http://sweet-as-sugar-cookies.blogspot.com/2012/06/sweets-for-saturday-72.html" target="_blank">Sweet as Sugar Cookies: Sweets for a Saturday</a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/d4gjHsI47QA" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com21http://travelingspoonblog.blogspot.com/2012/05/pinned-there-done-that-lego-cake-and.htmltag:blogger.com,1999:blog-8324089245990062116.post-1709776119779144732012-05-21T09:11:00.001-05:002012-05-22T08:01:00.958-05:00The Bohemian Crystal, Westmont, IL<div>Deep dish pizza may top most people's list of Chicago must-eats, but when <i>my family</i> visits Chicago, there's only one place we <i>have</i> to go - The Bohemian Crystal in Westmont. Back in the early days of The Traveling Spoon, I <a href="http://travelingspoonblog.blogspot.com/2011/03/you-are-what-you-eat-look-at-my.html" target="_blank">dedicated a post to exploring my culinary heritage</a>, and The Bohemian Crystal was an important landmark on the journey.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-U4slQfGujI4/T7pKo7GEImI/AAAAAAAACOs/bslPC-9reGU/s1600/Bohemian+Crystal+breaded+pork+tenderloin+and+dumplings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-U4slQfGujI4/T7pKo7GEImI/AAAAAAAACOs/bslPC-9reGU/s400/Bohemian+Crystal+breaded+pork+tenderloin+and+dumplings.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Legendary Breaded Pork Tenderloin and Bread Dumplings at the Bohemian Crystal, Westmont, IL</td></tr></tbody></table><br />To make a long story a bit shorter, I trace my culinary roots to the Czech Republic, Slovakia, and Germany, so the Bohemian Crystal - which specializes in Bohemian, Slovak and Moravian cuisine (with a few classic German and Polish entrees thrown in for good measure) - is the perfect place to sate my ethnic food cravings. But this restaurant isn't just a mecca for my extended family, it's also a favorite of the sizable Czech population that makes its home in the Chicago suburbs.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UVjSHVPT7Uc/T7pKppezaGI/AAAAAAAACO8/vqjDpFmbxVI/s1600/Bohemian+Crystal+interior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-UVjSHVPT7Uc/T7pKppezaGI/AAAAAAAACO8/vqjDpFmbxVI/s400/Bohemian+Crystal+interior.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Main Dining Room at the Bohemian Crystal</td></tr></tbody></table><br />My family has been going to 'the Crystal,' for as long as I can remember - quite possibly, in fact, since before I was born, and I'm quite sure the decor hasn't changed a bit since those early days.&nbsp;Stepping into the Crystal really is like stepping back in time: leather-backed chairs, low, heavy-beamed ceilings, and brick interior accents speak to its 1960s-70s heyday, as does the superannuated clientele. On any given visit, my siblings and I are usually the youngest patrons by a few decades at least, but this is actually a positive because it means that the Crystal really understands good, stick-to-your ribs food, with generous portions that represent a value for money reflective of a bygone era. Simply put, it's good, old-fashioned food and a lot of it!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-A3lQfwndORA/T7pKoXC6P3I/AAAAAAAACOk/BmpFwHiKpLo/s1600/Bohemian+Crystal+and+James.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-A3lQfwndORA/T7pKoXC6P3I/AAAAAAAACOk/BmpFwHiKpLo/s400/Bohemian+Crystal+and+James.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Start 'em young: my nephew, James' first visit to the Crystal</td></tr></tbody></table><br />The Crystal is modeled on a traditional, Old World Czech restaurant, which means it's dark, dated, and decorated with masses of tchotzkes - including, of course, its namesake Bohemian crystal. Add to that the traditional dress of the young, female waitresses and you could be forgiven for imagining yourself in a pub in Prague.<br /><br />So now that I've set the scene, what about the food? Well, since I've been to the Crystal so many times, you think I'd be able to give you a detailed run-down of the menu....and as a champion of variety, I'm a little embarrassed to admit that I've only ever ordered <i>one thing</i>&nbsp;off their ridiculously extensive menu (seriously, you might want to do an online recon to nail down a few options beforehand, or you'll be reading for a while)<i>.</i> That's right - I've ordered the same meal <i>every time</i> I've visited the Crystal, but when your meal is as good and authentic as their Breaded Pork Tenderloin, why mess with perfection?<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LlP6PDde4b0/T7pMMf_v8rI/AAAAAAAACPc/nH3-aC_1vQM/s1600/Bohemian+Crystal+pork+tenderloin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-LlP6PDde4b0/T7pMMf_v8rI/AAAAAAAACPc/nH3-aC_1vQM/s400/Bohemian+Crystal+pork+tenderloin.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">See? Perfection.</td></tr></tbody></table><br />The Crystal is known for hearty favorites like duck, lamb shank, pork tenderloin, or veal cutlets, but it also boasts an extensive list of sides, including potato pancakes, both bread- and potato-based dumplings, veggies, and sauerkraut - all of which can be topped with the thick brown gravy that they serve in abundance. Each entree includes a choice of sides and is served with a choice of soup or salad and some rye bread and rolls. You also get a bottomless mug of coffee or tea and a choice of dessert to finish.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-y8q2_vFZV68/T7pKqVtvf3I/AAAAAAAACPM/OkElExGR_J8/s1600/Bohemian+Crystal+liver+dumpling+with+bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-y8q2_vFZV68/T7pKqVtvf3I/AAAAAAAACPM/OkElExGR_J8/s400/Bohemian+Crystal+liver+dumpling+with+bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Liver Dumpling Soup with Rye bread</td></tr></tbody></table><br />The breaded tenderloin is massive and crisp (ask for a lunch portion or half portion if you're intimidated), but lightly breaded and usually not too greasy. Taken alongside some pillowy bread dumplings - my favorite part of the meal - and a river of molten gravy, it's a richly satisfying culinary trip to the 'old country.' I usually preface mine with a slice of caraway-infused rye bread and a bowl of liver dumpling soup, popular for its clear broth and tender, lightly spiced dumplings.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JBys3yFFKZQ/T7pKqxWq-uI/AAAAAAAACPU/QDwVR6tZ434/s1600/Bohemian+Crystal+poppyseed+kolacky.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-JBys3yFFKZQ/T7pKqxWq-uI/AAAAAAAACPU/QDwVR6tZ434/s400/Bohemian+Crystal+poppyseed+kolacky.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Poppyseed Kolacky</td></tr></tbody></table><br />For dessert, I <i>always</i> choose kolacky, but kolacky-lovers should be warned that it's sometimes a bit hit-or-miss with the quality of the pastries at the Crystal. They're sourced from different bakeries and suppliers in the area (I always imagine some little babushka churning out hundreds of pastries in her kitchen!) which means that they're often slightly different from visit to visit. Thankfully, we were in luck this past time and feasted on some of the fattest, juiciest poppyseed kolacky I've ever seen!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mZ7AMCR-3q8/T7pKpHjBSUI/AAAAAAAACO0/aOub-mvgMhM/s1600/Bohemian+Crystal+fruit+kolacky.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-mZ7AMCR-3q8/T7pKpHjBSUI/AAAAAAAACO0/aOub-mvgMhM/s400/Bohemian+Crystal+fruit+kolacky.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fruit Kolacky</td></tr></tbody></table><br />Sure it's a nostalgic eatery for me - just the smell of the Crystal's over-strong coffee is enough to bring back memories of childhood visits with my grandparents and extended family -&nbsp;but it's also a great choice for anyone who values good, rich food and good value. Of course, you can't keep such a great place secret, so if you find yourself craving old world favorites you might want to make a reservation - the Crystal is especially packed on Sunday afternoons and is closed on Mondays.<br /><br /><div style="text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a><br /><br /></div></div><a href="http://www.urbanspoon.com/r/2/868552/restaurant/Chicago/Bohemian-Crystal-Westmont"><img alt="Bohemian Crystal on Urbanspoon" src="http://www.urbanspoon.com/b/link/868552/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/hx4m9tNyLsA" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com1http://travelingspoonblog.blogspot.com/2012/05/bohemian-crystal-westmont-il.htmltag:blogger.com,1999:blog-8324089245990062116.post-33444215679068117392012-05-18T20:54:00.003-05:002012-05-30T21:14:29.652-05:00Free National Parks Pass for Military Families!<div>In know I've already done some flag-waving for Military Spouse Appreciation Day, but you'll have to bear with me because I'm back with another military-themed post!<br /><br />It's National Armed Forces Week and I've discovered an opportunity which is just too good not to share: starting on&nbsp;Armed Forces Day - tomorrow, May 19th - &nbsp;<a href="http://m.whitehouse.gov/blog/2012/05/15/rolling-out-welcome-mat-our-military-families-national-parks-and-public-lands" target="_blank">active duty military members will be eligible for a free annual National Parks pass to pay tribute to their service</a>!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s4891z1UDGY/T7b8uAykEHI/AAAAAAAACOE/q5mqmo9UctM/s1600/NP+-+Bryce+Canyon+rocks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-s4891z1UDGY/T7b8uAykEHI/AAAAAAAACOE/q5mqmo9UctM/s400/NP+-+Bryce+Canyon+rocks.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bryce Canyon National Park, UT</td></tr></tbody></table><br />Those of you who've followed The Traveling Spoon for a while may remember that I have a special affinity for our country's National Parks. Last year, Matt and I had the absolutely amazing experience of touring our way through the great Parks of the American West - including the Grand Canyon, Death Valley, Bryce Canyon, and Zion National Park (you can read all about our experiences <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-i.html" target="_blank">here</a>, <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-ii.html" target="_blank">here</a>, and <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-iii.html" target="_blank">here</a>).<br /><br />We <a href="http://www.travelingspoonblog.blogspot.com/2011/06/america-beautiful-discovering-our.html" target="_blank">bought our own annual pass</a>&nbsp;(still totally worthwhile at a cost of $80)&nbsp;to fund our multi-park adventure - in addition to taking advantage of some <a href="http://www.travelingspoonblog.blogspot.com/2011/04/national-park-week-april-16-24-2011.html" target="_blank">free admission during National Parks Week</a> - but thanks to this amazing offer, we could do it all over again <i>for free</i>!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Kd780Qi6Wqc/T7b8uZ9tjQI/AAAAAAAACOM/PF0P43W9abw/s1600/NP+-+Zion+view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Kd780Qi6Wqc/T7b8uZ9tjQI/AAAAAAAACOM/PF0P43W9abw/s400/NP+-+Zion+view.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Zion National Park, UT</td></tr></tbody></table><br />I can't even begin to tell you how excited this offer makes me! As a travel-lover, I've always got my eye on the road - and I'd be lying if I said that road wasn't usually in a far-flung, exotic locale - but touring our very own National Parks last year helped me realize just how much <i>America</i> really has to offer. Our country is as amazingly diverse in its landscapes as it is in its people, and while I consider myself reasonably well-traveled, I know I've barely scratched the surface. Thanks to this National Parks offer, I'm looking forward to going further!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MMZWlzWmF-Q/T7b-X_8d7gI/AAAAAAAACOU/DcI960vT_8Q/s1600/NP+Pass+2012Annual.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://3.bp.blogspot.com/-MMZWlzWmF-Q/T7b-X_8d7gI/AAAAAAAACOU/DcI960vT_8Q/s320/NP+Pass+2012Annual.jpg" width="320" /></a></div><br /><b>If you think you might be eligible for this offer, or simply want more details to pass on to a friend, check out the <a href="http://m.whitehouse.gov/blog/2012/05/15/rolling-out-welcome-mat-our-military-families-national-parks-and-public-lands" target="_blank">official verbiage from the White House</a>&nbsp;and the<a href="http://store.usgs.gov/pass/military.html" target="_blank"> U.S. Geological Survey</a>.</b><br /><br /><b>For more details about our experiences 'out West,' (including a <a href="http://www.travelingspoonblog.blogspot.com/2011/06/america-beautiful-discovering-our.html" target="_blank">possible itinerary</a> and a 'best of' round-up of all the places we visited) check out my three-part National Parks series: <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-i.html" target="_blank">Part I</a>, <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-ii.html" target="_blank">Part II</a>, and <a href="http://www.travelingspoonblog.blogspot.com/2011/06/best-of-wests-national-parks-part-iii.html" target="_blank">Part III</a>!</b><br /><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">This post has been shared at:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.firefliesandjellybeans.com/2012/05/show-off-your-stuff-party-128_23.html" target="_blank">Fireflies and Jellybeans: Show Off Your Stuff Party</a>&nbsp;-&nbsp;<a href="http://www.somethingswanky.com/2012/05/sweet-treats-and-swanky-stuff-sponsored.html" target="_blank">Something Swanky: Sweet Treats Thursday</a>&nbsp;- <a href="http://www.bearrabbitbear.com/2012/05/things-ive-done-thursday-38-524.html" target="_blank">Bear Rabbit Bear: Things I've Done Thursday</a>&nbsp;- <a href="http://www.brandyscrafts.blogspot.com/2012/05/get-your-brag-on-link-party_23.html" target="_blank">Gluesticks: Get Your Brag On Thursday</a>&nbsp;-&nbsp;<a href="http://www.houseofhepworths.com/2012/05/23/hookin-up-with-hoh-101/" target="_blank">House of Hepworths: Hookin' Up With HoH</a>&nbsp;- <a href="http://chiconashoestringdecorating.blogspot.com/2012/05/flaunt-it-friday-104.html" target="_blank">Chic on a Shoestring: Flaunt It Friday</a>&nbsp;- <a href="http://www.dianarambles.com/2012/05/thematic-thursday-20-memorial-day.html" target="_blank">Diana Rambles: Thematic Thursday</a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/Ba7eIwJjBI0" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com2http://travelingspoonblog.blogspot.com/2012/05/free-national-parks-pass-for-military.htmltag:blogger.com,1999:blog-8324089245990062116.post-55719599760155928022012-05-11T20:11:00.000-05:002012-05-11T20:11:01.228-05:00Happy Military Spouse Appreciation Day!<div>Although The Traveling Spoon isn't exactly a military spouse blog, I'd like to take the opportunity to give a shout-out to all my friends, male and female, who are married to someone in the military.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0P4-blITQDI/T62113pbnXI/AAAAAAAACN4/QkZUlPmXJVU/s1600/Military+Spouse+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-0P4-blITQDI/T62113pbnXI/AAAAAAAACN4/QkZUlPmXJVU/s200/Military+Spouse+pic.jpg" width="200" /></a></div><br />As someone who's been on both sides of the military/civilian divide, I know the value of steady support at home and the huge amount of perseverance and patience that's required of spouses on a daily basis.&nbsp;It's a interesting life we've chosen - at times delightful and frustrating - but today is a day to be grateful for the opportunities we've had, the friends we've made, and the continued safekeeping of the servicemembers we love - Happy Military Spouse Appreciation Day!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());" style="margin-left: 1em; margin-right: 1em;"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div></div><img src="http://feeds.feedburner.com/~r/TheTravelingSpoon/~4/vWRwChiWE1A" height="1" width="1" alt=""/>Rachelhttp://www.blogger.com/profile/16811452871978016615noreply@blogger.com0http://travelingspoonblog.blogspot.com/2012/05/happy-military-spouse-appreciation-day.html